Camping Tacos
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
8 people
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Calories
221 kcal
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Course
Main Course
Camping Tacos
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These camping tacos are an easy meal that can be prepped ahead of time. They feature basic ingredients and lots of topping options!
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Ingredients
Camping Tacos:
- 8 flour tortillas (amount variable)
- 1 tablespoon oil (if your meat is very lean you may need extra oil)
- 1 pound ground turkey (or use beef, chicken or meatless ground beef)
- 2 tablespoons taco seasoning
- 1 teaspoon sea salt (omit or reduce if your taco seasoning has salt)
- 14 ounce can diced tomatoes
- 14 ounce can pinto or black beans
- 8 Crunchy taco shells (optional)
Taco Toppings (amount variable):
- cherry or grape tomatoes, halved
- Shredded cheese (Mexican blend, pepper jack or whatever you have on hand)
- diced avocado or guacamole
- sour cream
- sliced red onion
- hot sauce
- salsa
Instructions
Prepare the meat (at home or at camp):
- Add oil to pan and warm over medium-low heat (or slightly indirect campfire flames).Add the taco seasoning and salt.Cook until meat begins to brown, breaking into smaller pieces with a metal spatula as the meat cooks.
- Add tomatoes, and continue simmering until the meat is cooked through and the tomato liquid mostly cooks off.
- Drain beans and add to meat. Cook until beans are warm.Alternatively, if your fire was a little hotter than intended and your meat seems a little dry, add the beans along with all (or most) of the liquid from the can.
- If preparing at home ahead of time, allow taco meat to cool for a few minutes, then move to the fridge. Optionally, place in a freezer storage bag and freeze for up to 4 months until packing camping cooler.After moving to the cooler, keep the cooler as cold as possible (packed with ice or other frozen goods) and use meat within 1-2 days. Reheat on a camp stove or campfire before serving.Note: If reheating from a mostly frozen state, it may be helpful to add a little extra liquid to the meat, such as salsa, to help ensure that it doesn't stick to the pot or pan.
Assemble Tacos:
- Warm tortillas individually on camp stove flame. After heating, wrap in foil or a towel to keep warm.Alternatively, wrap the stack of tortillas in foil and warm over indirect campfire heat.
- Optionally, create a stacked double-layer taco by spreading guacamole or sour cream on one flour tortilla, and placing a crunchy taco shell on top of the tortilla. Gently press the tortilla and shell together.
- Add desired amount of taco meat to a warm tortilla. Add desired toppings. Serve immediately.
Notes
- Nutrition information excludes toppings and optional crunchy shell.
Nutrition Information
Show Details
Calories
221kcal
(11%)
Carbohydrates
25g
(8%)
Protein
18g
(36%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
31mg
(10%)
Sodium
795mg
(33%)
Potassium
435mg
(12%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
131IU
(3%)
Vitamin C
5mg
(6%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 18g | 36% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 31mg | 10% |
| Sodium | 795mg | 33% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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