Tag: dinner

Easy King Ranch Casserole for Camping

King Ranch Casserole over Campfire

I read earlier this year that King Ranch casserole is the number one casserole in America. I was surprised by this because I have never heard of it. King Ranch casserole apparently is a classic Texas comfort food dish that rose to popularity in the 1950s and 1960s. I was first weary by the name thinking southern and ranch but was surprised to find out it is a Tex-Mex style casserole.

After searching for recipes (which there are a lot with many different variations), I came up with this one. I also adapted this version since one of my friends cannot stand mushroom and many recipes called for it.

This was incredibly easy and quick to make and was a campsite favorite! There were no leftovers at the end of the trip! I will make this outside of camping now that I am aware of how good it is.

Ingredients –

  • Yellow or white corn tortillas (or mix!)
  • 2 cups of cooked shredded chicken – I make this ahead and use for many recipes or sandwiches while camping
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeno pepper, diced
  • 1 poblano pepper, diced
  • 2 cloves garlic, minced
  • 1 10 oz. can of green chilis
  • 1 14.5 oz can of diced tomatoes
  • 2 – 3 tablespoons of Mexican or taco seasoning (I made my own, see below)
  • 1 1/2 cups shredded Mexican blend cheese
  • 1 to 2 cans of cream of chicken soup
  • Cilantro (optional)
  • Chips (optional)

Mexican/Taco Seasoning –

  • 2 -3 tbsp. chili powder
  • 1/4 tsp. cayenne powder
  • 2 tsp. ground cumin
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

Directions –

  1. Heat some oil in a cast iron pan. Saute onions, garlic, bell pepper, jalapeno and poblano until tender (you can also skip this step if you want and just add to soup. Vegetables will just be more crunchy but saves time)
  2. Add onion, garlic, pepper mix to a bowl with chicken soup, green chilis, tomatoes and spices and combine until well blended. Add more soup if the ratio does not seem even
  3. Add foil to a bottom of a cast iron pan for easy cleanup
  4. Spoon a bit of the soup mix on top of the foil
  5. Add a layer of tortillas
  6. Top with more soup
  7. Add shredded chicken on top of the soup
  8. Sprinkle cheese all over the top of the chicken
  9. Add another layer of tortillas and repeat steps until items are in the pan
  10. Cover pan with a layer of foil and add to the heat
  11. Cook until golden & bubbly
  12. Top with cilantro and serve with chips and salsa (optional)

Campfire Southwestern Chicken Rice

I always love making Mexican dishes while camping because I always have the ingredients on hand and it’s always a crowd pleaser. On a camping trip this summer, I decided to branch out a little and try to make rice. I was nervous how this would do in my cast iron pan but then I saw these mini chicken broth containers at the store and knew I needed to try. They are small so they don’t take up much space which is great when camping but also you don’t have to feel like you are wasting a lot with a big container or not using a whole can. For the broth I used almost two small ones but I would definitely just gauge with the dry ingredients (veggies, chicken, rice) vs. liquid ratio. Also, for this recipe I used chicken that I cooked at home before the trip. Before any camping trip, I roast a small chicken in my oven for about 2 1/2 hours and then let it cool. Once cooled, I shredded the chicken and store in a ziploc bag. Once at the campsite, you have cooked chicken you can add to a lot of your meals if you would like.

Ingredients-

  • 1 cup rice
  • 1 cup salsa
  • 2 cups chicken (pre-cooked) – I roast a chicken before the trip and shred pieces into a ziplock so you can add to anything
  • 1 can black beans (or pinto)
  • Red bell pepper
  • Green bell pepper
  • 1/2 yellow onion
  • Fajita spice mix
  • 1 3/4 cup chicken broth
  • Mexican shredded cheese
  • Cilantro (optional)

Directions –

  1. Chop bell peppers and onion
  2. Add all ingredients to a cast iron pan
  3. Cover with foil
  4. Heat to a boil (check periodically by lifting a small corner of the foil)
  5. Once boiling, let simmer for 15 minutes
  6. Remove cover and add cheese and then re-cover
  7. Heat another 5 minutes until cheese is melted
  8. Remove and fluff
  9. Top with cilantro if desired or have extra at campsite to use

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.

Delicious Camping Chili with Leftover Ingredients

Usually by the last night of camping, I try to either make a meal out of everything we have leftover or a meal mostly from cans. My last camping trip I decided to try making a chili based off of both because it’s usually what we have at the end – even some beer!

Ingredients –

  • 1 medium onion, chopped
  • 5 cloves minced garlic
  • 1 green bell pepper chopped
  • 2 jalapeño peppers chopped
  • 1 can of Chipotle chili’s in adobo sauce
  • 2 tablespoons tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 16 oz can chicken broth
  • 1 12 oz beer
  • 1 can kidney beans, drained and rinsed
  • 1 can black beans, drained and rinse
  • 1 can pinto beans, drained and rinsed
  • 2 tsp cumin
  • 1 tsp Italian seasoning
  • 1 tablespoon sugar
  • 2 tsp Tabasco
  • Any leftover items you might have – cheddar cheese, sour cream, green onions…

Directions –

  1. In a Dutch oven or cast iron pan, add a couple teaspoons of oil and create a thin layer on the bottom. Last summer I bought this pan from Macy’s and it worked great for this meal and fed four people easily!
  1. Move pan closer to the flames and heat
  2. Add the chopped onion and minced garlic until onion is soft
  3. Add a bit of the adobo sauce from the chili can, tomato paste, peppers, cumin and Italian seasoning.
  4. Stir and cook for about 3-5 minutes until peppers have softened
  5. Add tomatoes, broth, and beer with the sugar and mix to combine
  6. Move the pot away from the heat towards the edge of the campfire grill
  7. Cover and let simmer for 20 minutes
  8. Add beans and re-cover and cook for another 10-15 minutes
  9. Remove from heat and serve into bowls
  10. Add the toppings you have (sour cream, cheese) and serve with campfire cornbread – recipe to come!

I would love feedback! If you have tried this recipe, please rate below and/or comment!

Rating: 5 out of 5.