10 Ready To Eat Fall Camping Meals Recipes

Fall is here, and it's a great time to go camping. To make your trip even better, we have put together a list of 10 delicious fall camping meals recipes. These recipes are full of the flavors of the season and are perfect to keep you warm and cozy while you enjoy the outdoors.

Fall Camping Meals Recipes

Sitting by the campfire enjoying Campfire Nachos, biting into tasty Camping Tacos, and warming up with a bowl of Stovetop Chili. you can also got Hobo Dinner Hamburger Foil Packets for a fuss-free meal, Esquites (Mexican Corn Off The Cob) for a flavor-packed side, and simple yet satisfying Hot Dogs with Quick Cast-Iron Beans.

You will find everything from hearty breakfasts to satisfying dinners and tasty desserts. I've made sure these recipes are easy to follow so you can make them yourself. Get ready to enjoy some amazing meals that will make your fall camping trips unforgettable!

Dutch Oven Potatoes With Cheese

A staple at BBQs and camping trips, this cost-effective recipe brings smiles with its cheesy, comforting goodness. Picture layers of thinly sliced potatoes, onions, and carrots, all seasoned perfectly and cooked to golden perfection. whether over charcoal, in an oven, or a slow cooker, these potatoes come out delicious every time.

Ingredients

6 large potatoes, about the size of a hand
1 large onion
1 ½ - 2 cups carrots, peeled and diced or sliced
2 tablespoons season salt
¼ cup butter
10 oz Sprite or lemon-lime soda
2 cups cheddar cheese, grated

devourdinner

Campfire Nachos Recipe

Campfire Nachos are the ultimate treat to spice up your outdoor meals, whether you're camping or just gathering around the backyard fire pit. Loaded with cheese, seasoned ground beef, onions, and avocado, these nachos are cooked in a Dutch oven over open flames for that irresistible smokey flavor.

Ingredients

16 ounces tortilla chips
1 lb ground beef
1 package taco seasoning
⅔ cup water
1 small onion, chopped
1 tablespoon cilantro, chopped
1 large avocado, chopped

cowboyslifeblog

Camping Tacos

These tacos, packed with shredded pork and topped with fresh Pico de Gallo, are perfect for feeding a crowd or just your hungry family. You can prep the pork in various ways before your trip, and it's a breeze to serve, since there's no need to keep things warm.

Ingredients

¼ cup vegetable oil or extra virgin olive oil
1 large white or yellow onion, chopped
5 cloves garlic, peeled and roughly chopped
1 jalapeño chili, seeds removed and chopped
3 tablespoons kosher salt, divided
10 ounces red chili sauce, enchilada sauce, or adobo sauce (*See note)
2 cups orange juice
¾ cup lime juice
6-pound pork shoulder or butt roast, bone-in
¼ cup brown sugar
3 tablespoons chili powder
2 tablespoons cumin
2 tablespoons onion powder
1 tablespoon garlic powder
1 lime

For serving

Warm corn tortillas
Orange slices
Crumbled queso fresco
Fresh Pico de Gallo (*See notes)

alittleandalot

Stovetop Chili

Borrowed from Auntie Tiff, this "man’s chili" packs a savory punch with ground beef or turkey and is loaded with bell peppers and tomatoes. It’s simple to make and large enough to feed a crowd, making it a favorite during the football season or any chilly day. Serve it hot, topped with melting cheese.

Ingredients

2 lbs. lean ground turkey or beef
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1-2 TB olive oil
32 oz high-quality tomato sauce
16 oz Italian diced tomatoes, with juices
16 oz kidney beans, rinsed and drained
16 oz black beans, rinsed and drained
6 cloves garlic, minced
3 green bell peppers, seeded and chopped
2 whole onions, chopped
2-4 teaspoon chili powder, depending on desired heat
1 teaspoon cumin
1 teaspoon salt
2 teaspoon sugar
1 dash cayenne
1 dash Tabasco sauce
1 dash allspice

For topping

Shredded Cheddar or Jack cheese

chewoutloud

Hobo Dinner Hamburger Foil Packets

Loved for their no-mess preparation and customizable veggies, these packets cook easily on a grill, in an oven, or over campfire coals. Originating from summer camp fun, they combine juicy hamburger patties, crunchy onions, and tender carrots wrapped in a foil packet.

Ingredients

For the burgers:

1 ½ lb ground beef (80/20 recommended)
1 ½ teaspoons Kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 Tablespoon Worcestershire sauce

For the veggies:

1 lb. baby potatoes, cubed
1 lb. mushrooms, quartered
1 yellow or red onion, thickly sliced
2 Tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon oregano
½ teaspoon parsley
Salt and pepper to taste

To serve:

KRAFT Heinz Simply Ketchup
Miracle Whip
Lettuce leaves
Tomato slices
4 slices cheddar cheese (or cheese of your choice)

neighborfoodblog

Esquites Recipe Mexican Corn Off The Cob

Esquites the off-the-cob cousin of elote, offers a simpler way to enjoy Mexican street corn. This dish combines sweet corn kernels with a burst of flavors from queso, jalapeño, and a hint of lime. Served warm, esquites is sprinkled with chili powder for an extra kick and enjoyed in cups for easy sharing.

Ingredients

5 to 6 medium ears corn, shucked and cleaned
2 tablespoons vegetable oil
1 jalapeño pepper, seeded and diced
¼ teaspoon salt
½ cup queso fresco, crumbled
¼ cup Mexican crema
¼ cup fresh cilantro, coarsely chopped
1 tablespoon lime juice, freshly squeezed
1 teaspoon chili powder

Optional for garnish:

¼ cup chopped fresh cilantro
¼ cup crumbled queso fresco
1 lime, cut into wedges
Cayenne pepper

thespruceeats

Hot Dogs With Quick Cast-iron Beans

Using a cast-iron skillet, this recipe sautés onions and combines them with white beans and chopped tomatoes, all seasoned with molasses, vinegar, and Worcestershire sauce. Perfect for grilling, this dish pairs smokey, grilled hot dogs with flavorful, homemade beans — a fulfilling twist to traditional hot dogs, served up with your favorite condiments like ketchup and mustard.

Ingredients

Canola oil, for grill grate
1 Tbsp. olive oil
1 small onion, diced
1 (15-ounce) can small white beans, rinsed
4 plum tomatoes, chopped
2 cloves garlic, chopped
2 Tbsp. molasses
Kosher salt and freshly ground black pepper, to taste
2 tsp. red wine vinegar
2 tsp. Worcestershire sauce
6 hot dogs
6 hot dog buns
Ketchup, mustard, and relish for serving

countryliving

Grilled Stuffed Acorn Squash

Grilled Stuffed Acorn Squash brings Thanksgiving flavors into an autumn camping adventure. Perfect for "Campsgiving," this recipe simplifies holiday classics by stuffing acorn squash with savory fillings like ground turkey, stuffing mix, celery, onions, pecans, and cranberries. Prepared in a cast-iron skillet, it's the right mix of rustic charm and festive taste, served hot from the grill with minimal cleanup—making it an instant campfire favorite.

Ingredients

For the squash:

1 acorn squash
2 teaspoons olive oil
½ teaspoon salt

For the stuffing:

1 tablespoon olive oil
1 medium yellow onion, diced
4 ounces turkey sausage or ground turkey (or tempeh for a vegetarian/vegan option)
2 celery stalks, sliced
1 teaspoon salt
1½ cups dry stuffing
1 cup broth, or water
¼ cup pecans, chopped
¼ cup dried cranberries

freshoffthegrid

Pumpkin Chili Con Carne With Mini Jacket

Served in an edible pumpkin bowl, it combines the coziness of chili with the festive spirit of pumpkin. The mini jacket potatoes add a crunchy bite, while watercress crème fraîche brings a fresh twist. It's perfect for a bonfire night, doubling as a tasty treat and a conversation starter, with no extra dishwashing needed!

Ingredients:

500g ground beef
1 small onion, diced
1 green pepper, de-seeded and diced
1 tin kidney beans, drained and rinsed
1 tin tomato juice
1 tin chopped tomatoes
1 small pumpkin or butternut squash
1 tablespoon tomato purée
1 teaspoon chili powder
½ tablespoon dark brown soft sugar
1 teaspoon yeast extract
1 tub crème fraîche
30g watercress, finely chopped
700g baby potatoes
Vegetable oil
Salt and pepper

clairejustineoxox

Sausage And Tortellini Soup

A cozy campfire, plump tortellini, and spicy Italian sausage swim together in a rich broth, creating the ultimate comfort meal - perfect for the cooler months. Its simplicity shines with one-pot preparation, under 30 minutes cook time, and a versatile ingredient list that can easily be tweaked for vegetarians.

Ingredients