Campfire Classics with 37 Easy Meals for Your Next Outdoor Adventure

When you’re out in the woods, a good meal can feel like pure luxury. The trick is choosing recipes that use minimal gear, pack big flavor, and won’t leave you with a sink full of dishes. From hearty breakfasts to fuss-free dinners, these ideas make the most of foil packets, one-pot cooking, and a trusty campfire grate. Pick a few for your next adventure and spend more time stargazing than scrubbing.

1. Foil-Packet Lemon Herb Salmon

Place a salmon fillet on heavy-duty foil, top with lemon, butter, and dried herbs, then seal the packet tightly. Set it over medium coals for about 12 minutes until the fish is opaque and flaky. The foil traps steam so nothing dries out, and cleanup is virtually zero. Serve with crusty bread or instant rice for a balanced camp supper.

2. Campfire Breakfast Burritos

Scramble eggs with peppers, onions, and pre-cooked sausage in a skillet, then roll the mixture into flour tortillas with cheese. Wrap each burrito in foil and warm near the campfire embers for a few minutes. The cheese melts, the tortilla crisps slightly, and everyone wakes up happy. Make extras, wrap tightly, and store in the cooler for an easy grab-and-go lunch later.

3. One-Pot Beef & Bean Chili

Brown ground beef with onions and garlic, then add canned beans, diced tomatoes, and chili powder. Let the whole pot simmer over low flames for 30–40 minutes, stirring occasionally. The flavors deepen without needing multiple pans. Ladle into mugs and finish with cheese or a dollop of sour cream.

4. Campfire Nachos Supreme

Layer tortilla chips, canned black beans, shredded cheese, and salsa in a cast-iron skillet. Cover with foil and place on the grate until the cheese melts and edges crisp. Add avocado or pickled jalapeños once off the heat for fresh contrast. Everyone can scoop straight from the pan for a fun, shareable snack.

5. Dutch Oven Chicken Pot Pie

Combine shredded rotisserie chicken, frozen mixed vegetables, and condensed cream soup in a Dutch oven. Top with store-bought biscuit dough and place coals on the lid to create top heat. After about 25 minutes, the biscuits turn golden while the filling bubbles underneath. It’s pure comfort food without an actual pie pan.

6. Sausage & Pepper Hoagies

Grill link sausages until nicely charred, then slice them on the bias. In the same skillet, cook peppers and onions until soft and sweet. Pile everything into toasted rolls and add a swipe of mustard or marinara. It’s a handheld meal that satisfies after a long hike.

7. Pancake Mix Drop Biscuits

Turn your trusty pancake mix into quick biscuits by adding less water and stirring in shredded cheese. Drop spoonfuls onto a greased skillet, cover, and bake over low heat until puffed and browned. They pair wonderfully with stew or jam. Leftovers make a great on-trail snack the next day.

8. Chili Cheese Fries in Foil

Fill a foil packet with frozen French fries, spoon canned chili over the top, and seal it tightly. Cook near hot coals for 15–20 minutes, flipping once halfway. Open carefully, sprinkle on cheese, and let it melt for a minute. It’s an indulgent treat that doubles as a full meal.

9. Instant Couscous & Veggie Salad

Instant couscous cooks with nothing more than boiled water—perfect for a camp stove. Fluff with a fork, then stir in chopped veggies, a drizzle of olive oil, and a squeeze of lemon. It’s refreshing alongside grilled meats or on its own for a light lunch. Bonus: it packs well for day hikes.

10. Peanut Butter Banana Oatmeal

Simmer quick oats in water or milk until thick, then stir in a generous spoonful of peanut butter for protein. Top with sliced bananas and a sprinkle of cinnamon. The whole pot cooks in under five minutes, making it ideal for brisk mornings. It’ll keep you fueled for miles.

11. Skillet Mac & Cheese

Boil elbow pasta in just enough water to cover, then stir in evaporated milk and shredded cheddar. The starch from the noodles helps thicken the sauce without needing a separate roux. Finish with a handful of breadcrumbs if you like crunch. Kids and adults rarely leave leftovers.

12. BBQ Pulled Chicken Sandwiches

Slowly simmer boneless chicken thighs with bottled barbecue sauce until they shred easily with a fork. Serve on toasted buns with coleslaw or pickles for zing. The meat stays juicy and reheats well over the fire if made ahead. It’s an effortless crowd-pleaser for group camps.

13. Caprese Pasta Salad

Cook short pasta, rinse under cold water, and toss with tomatoes, mozzarella, and basil. A splash of balsamic and olive oil brings everything together. This salad packs well in a cooler and tastes even better after a few hours. Serve beside grilled proteins or as a standalone lunch.

14. Teriyaki Chicken Skewers

Thread bite-size chicken pieces onto soaked wooden sticks and brush with bottled teriyaki sauce. Grill over medium heat, turning often, until caramelized and cooked through. The skewers cook quickly, which helps conserve fuel. Pair with instant rice or grilled veggies for a balanced plate.

15. Sweet Potato & Black Bean Hash

Dice sweet potatoes small so they soften faster in the skillet. Add canned black beans, corn, and cumin for a Southwestern vibe. A squeeze of lime brightens the flavors right before serving. It’s delicious solo or wrapped in tortillas for handheld tacos.

16. Ramen with Soft-Boiled Eggs

Upgrade instant ramen by boiling the noodles in broth instead of water. Drop eggs in the pot for the last six minutes for perfectly jammy centers. Finish with sliced scallions or a dash of chili oil. It’s fast comfort after a rainy day on the trail.

17. Foil-Packet Shrimp Boil

Toss peeled shrimp, corn, and small potato pieces with oil and Cajun spice, then seal in foil. Cook over medium coals for about 15 minutes, shaking once. The shrimp turn pink and the potatoes soften, absorbing all those spices. Serve straight from the packet to keep dishes to a minimum.

18. Campfire Quesadillas

Fill tortillas with cheese, beans, or leftover meat, then fold and cook on a lightly oiled skillet. A heavy lid or second pan on top helps the cheese melt evenly. Flip once for crisp, golden surfaces. Cut into wedges and dip in salsa or guacamole.

19. Stuffed Bell Peppers

Mix cooked rice with browned ground beef, tomato sauce, and herbs, then spoon into cored peppers. Stand them upright in a Dutch oven, cover, and bake with coals on top and bottom. After about 40 minutes, the peppers are tender and the filling is piping hot. They reheat well for lunch the next day.

20. Dutch Oven Lasagna

Layer no-boil noodles, marinara, ricotta, and mozzarella directly in the Dutch oven. Alternate layers just like at home, then cover and place coals on the lid for even top browning. In about 45 minutes you’ll have bubbling camp-style lasagna. Let it rest a few minutes before slicing so layers stay neat.

21. Tuna Melt Wraps

Combine canned tuna with mayo, relish, and a pinch of pepper. Spread onto a tortilla, sprinkle with shredded cheese, then fold and toast on a skillet until golden. The cheese glues everything together, making it easy to eat without a plate. Pair with chips or a simple salad.

22. Breakfast Skillet Hash Browns & Eggs

Sauté frozen hash browns in oil until crisp, then make small wells and crack eggs into them. Cover the skillet so the eggs set while the potatoes finish browning. A sprinkle of cheese or hot sauce takes it over the top. Serve straight from the pan for minimal cleanup.

23. Chickpea Coconut Curry

Sauté onions and garlic, then add canned chickpeas, diced tomatoes, and coconut milk. Simmer with curry powder until thick and fragrant. This plant-based meal is hearty yet light on the cooler since most ingredients are shelf stable. Spoon over instant rice for a filling dinner.

24. Grilled Cheese & Tomato Soup

Heat canned tomato soup on the stove while you butter bread and add your favorite cheese. Grill sandwiches until the bread is crisp and the cheese melts. Dunking each bite into hot soup is mandatory. It’s simple nostalgia that warms up chilly evenings.

25. Campfire Fajitas

Marinate flank steak in lime juice and spices before leaving home. At camp, sear the meat, peppers, and onions in a hot skillet, then slice thinly. Pile into tortillas with a squeeze of fresh lime. Everyone assembles their own, keeping mealtime casual.

26. Lentil & Vegetable Stew

Dried lentils cook relatively quickly and don’t need soaking. Simmer them with broth, diced vegetables, and bay leaves until tender. The stew thickens naturally and tastes even better the next day. It’s a budget-friendly way to feed a crowd.

27. Pizza Quesadillas

Spread marinara on half a tortilla, add mozzarella and pepperoni, then fold and toast until crisp. The result tastes like pizza but cooks in minutes. Cut into wedges and serve with extra sauce for dipping. Kids love the mash-up, and adults won’t complain either.

28. Campfire Paella

Brown chicken pieces, then add rice, broth, and a pinch of saffron or smoked paprika. Let it simmer uncovered so the rice forms a socarrat, that coveted crispy bottom layer. Stir in pre-cooked shrimp and peas at the end so they warm through. It’s an impressive one-pan meal that feeds a group.

29. Hot Dog Spiral Twists

Skewer hot dogs and wrap refrigerated crescent dough around them in a spiral. Roast over the fire, turning until the dough puffs and browns. The result combines bread and dog in one neat package. Kids can help assemble and roast their own.

30. Apple Cinnamon Oatmeal Packets

Before the trip, portion quick oats, dried apples, brown sugar, and cinnamon into zip bags. At camp, empty a packet into a mug and add hot water, stirring until thick. The apples plump slightly, adding natural sweetness. It’s lightweight, portable breakfast at its finest.

31. Mediterranean Pita Pockets

Spread hummus inside pita rounds, then fill with chopped veggies, feta, and a drizzle of olive oil. Everything is ready to eat, so no heat required on hot days. The flavors are bright and satisfying without being heavy. Pack ingredients separately and assemble when hunger strikes.

32. S’mores Dip

Layer chocolate chips and marshmallows in a skillet, cover with foil, and place near coals until melted and gooey. Scoop with graham crackers for a less messy spin on classic s’mores. The dip serves several people at once, which speeds up dessert time. Just be careful—it’s molten hot at first.

33. Foil-Packet Garlic Potatoes & Ham

Toss cubed potatoes and diced cooked ham with butter, minced garlic, and rosemary. Seal in foil and roast near medium coals for about 25 minutes, shaking occasionally. The potatoes become tender while soaking up smoky ham flavor. It doubles as breakfast or a hearty side dish.

34. Energy Bites (No-Bake)

Mix rolled oats, peanut butter, honey, and chocolate chips, then roll into bite-size balls. Chill until firm and keep in a sealed container. They’re perfect for quick trail fuel or a sweet evening snack. No stove, no fuss, just sustained energy.

35. Thai Peanut Noodle Salad

Cook rice noodles, rinse under cold water, and toss with shredded carrots, bell peppers, and a simple peanut-soy dressing. The salad is tasty cold, which makes it ideal for hot afternoons. Add sliced grilled chicken for more protein. The flavors improve after sitting for a bit.

36. Banana Boats with Chocolate & Marshmallow

Slice an unpeeled banana lengthwise without cutting through the bottom, then stuff with chocolate chips and mini marshmallows. Wrap in foil and heat near coals until everything melts together. The banana turns warm and custardy, making a built-in dessert bowl. Eat straight with a spoon—no dishes needed.

37. Cajun Blackened Fish Tacos

Coat white fish fillets with Cajun seasoning and sear in a hot skillet until blackened and fully cooked. Flake the fish into warm tortillas and top with cabbage slaw and a squeeze of lime. The spices wake up tired taste buds after a long day outdoors. It’s a fresh, fast way to end the list on a high note.