Got a taste for some south-of-the-border flavors? Try these delicious Dutch oven Mexican recipes for breakfast, lunch and dinner! It’s one of my family’s favorite ways to prepare our camping food.
This is one of my easy camping meals. The flavor in this recipe comes from the spices. I mix and measure the chili powder, cumin, oregano and coriander at home so I just sprinkle it into the recipe as I cook at camp.
Fresh onion, garlic, canned chicken broth and prepared salsa round out the ingredients that are cooked with the chicken and rice. Fresh cilantro is always a nice finishing touch but it’s totally optional.
Chop leftovers into bite-size pieces, layer onto tortilla shells with cheese, then, toast or broil till golden brown to make quick quesadillas for lunch the next day.
Hand-held burritos are a convenient way to start your day, no fork, knife, table or chair is required! These combine chorizo sausage, eggs, cheddar cheese, sour cream and cilantro in flour tortillas.
Looking for keto camping food options?
These Camping Burrito Bowls are made as a quick stovetop recipe. It’s a great option for low-carb eaters!
I like using rotisserie chicken in recipes like this but you can use any shredded meat. You’ll combine the meat, some enchilada sauce, onion and cheese together. Then, spoon the meat mixture on tortillas that you’ll roll and place in bottom of Dutch oven, top with more sauce and bake till bubbly and the cheese is melted. We like topping with fresh cilantro, sour cream and a little hot sauce. This is one of my husband’s favorite camping dinner recipes.
These are the best tacos because they are so fast to prep and cook. You’ll brown ground beef and add a little taco seasoning. Then, spoon into hard taco shells and top with your favorite fixins’. The prep time is only about 5 minutes. Dinner will be on your table in about 20 minutes total time!
This is an easy recipe to scale down if you’re making camping meals for two. Just adjust the number of servings in the recipe card and the ingredient quantities will be adjusted for you.
It’s also easy to scale up if you need easy camping meals for large groups.
When you think of Mexican food you probably don’t think of sloppy joes but this Diablo Sandwich is a good reason to change your mind! This is a Tex-Mex style BBQ sandwich made with ground beef.
Diced jalapeno peppers, taco seasoning, fiesta style whole kernel corn and barbecue sauce are the main ingredients that produce the outstanding, slightly spicy flavor.
You can top with cheese, sour cream, red onion and avocado, if desired. Don’t forget to take the extra step to add a squeeze of lime juice (or any citrus) to avocado slices to maintain a nice bright green color!
Chili is one of my favorite winter camping recipes because it is so warm and hearty. This white chili uses ground turkey and white beans as its base. You’ll add fresh garlic cloves, onion, some Mexican spices and a carton of chicken broth that produces the flavor-packed cooking liquid. Shredded Monterey jack cheese provides an additional layer of taste that creates an amazing end result.
The best part of making a big dinner is having leftovers! This beef chuck roast is cooked with potatoes to make a wonderful “Sunday supper” kind of meal. What makes it Mexican? You’ll add Mexican seasonings, canned fire roasted tomatoes and green chiles to this easy recipe that uses a low and slow cooking process in a 12-inch Dutch oven.
- My preferred method of fuel is to use campfire coals. It’s easy to keep a campfire going in a large ring that allows you to add wood to one side of the ring and pull coals as you need them for cooking to the opposite side of the ring.
- But, there are different ways of providing heat when you are just heating the bottom of the pot (compared to instructions that require top and bottom heat for baking). You can just place the bottom of the oven over your propane powered stove top.
- Alternatively, you can use charcoal briquettes. Here, you’ll need to estimate when you’ll need your next set of coals and light them early enough so they are ready on time. I like using a charcoal chimney starter because it is a fast, efficient way to light briquettes without using lighter fluid. Here’s a VIDEO and tips to show you how to use a charcoal chimney starter.
If you have leftovers, chop meat into small chunks, reheat, and stuff into soft corn tortillas for easy camping lunches or fast dinners.
These loaded nachos are meatless and can be served as an appetizer or a main dish. I like using a 12-inch standard-depth regular Dutch oven for these. You’ll layer tortilla chips with beans, onion, cheese and canned chile peppers, fire roasted tomatoes and black olives. Top and bottom medium heat will toast up the chips and melt the cheese in about 15 minutes.
This is one of my favorite vegetarian camping recipes.
I like serving casseroles for breakfast so everyone can eat at the same time. The great tastes in this recipe come from using chorizo sausage and diced green chilies. The remaining ingredients are the standard ones you see in savory breakfast casseroles. Get all of our camping breakfast ideas.
It’s always nice to have options for non-refrigerated meals when you’re low on cold food storage space. This chili uses all non-perishable ingredients. Everything is canned or shelf-stable. The secret to making canned meals taste great is using lots of spices. Here you’ll use garlic powder, cumin, chili powder, oregano, salt, cayenne and black pepper.
A Swedish Oven Pancake is traditionally served with maple syrup but when we want a savory version, we skip the syrup and top with pico de gallo or our Sweet Onion Salsa.
Use our Dutch oven temperature chart if you need to determine how many coals you need to maintain a specific temperature for baking.
14. Make-Ahead Crockpot Pork Carnitas Recipe
One of my favorite ways to make a quick meal at camp is to use meat I’ve cooked at home. I make an easy carnitas recipe that uses a pork roast that I cook in slow cooker. For best results, use a bone-in or boneless pork shoulder, pork butt, Boston butt or pork loin. Don’t use pork tenderloin because that’s the best cut of meat that is best seared and grilled like a good quality steak.
- I place a 4-6 pound roast in my slow cooker, dump in a can of adobo peppers and their sauce, sprinkle in a little onion powder, garlic powder and toss in a bay leaf. Cook on low setting for a long time, about 10 hours.
- Shred the meat and prepare for storage by freezing in airtight containers for use on future trips. I label freezer bags with the contents, quantity and date so I can quickly identify it when I need it.
- At camp, I heat a cast iron Dutch oven over campfire coals. Then, pour a little oil in the bottom of the Dutch oven. As soon as the oil is hot, I add the shredded pork to the pot and stir it around until it’s hot. This creates a crispy carnitas texture. Heat small corn or flour tortillas, then top with a little meat and your favorite toppings.
Prep & freeze at home. Defrost, dump and cook at camp. This quick dinner will be on your table in about 15 minutes!
16. Creamy Tacos
With simple ingredients and minimal prep work, these creamy beef tacos are an easy, tasty & fun one-pot camping meal.
Pairings For Mexican Cuisine
I like making simple camping side dishes for meals that don’t have all of the ingredients cooking together in a large Dutch oven.
This salad is one of my easy make ahead camping meals that can be refrigerated up to 2 days before serving (which is great if you have enough cooler space), but, it’s so easy it can be thrown together in minutes at the campsite. Get all of our no cook camping meals.
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More Camping Recipes
We have so many different styles of food.