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One Dish Meals

Five easy recipes and a formula for one-pan camp cooking.

Two campers smiling while cooking over the fire on roasting sticks
Dinner, campfire style

Why One-dish Meals Work So Well Outdoors

When you are cooking at a campsite, you have limited space, water, and energy for cleanup, so keeping everything in a single pot, pan, or packet makes life easier. A few versatile ingredients, a camp stove or fire, and one sturdy piece of cookware can cover breakfasts, dinners, and leftovers with very little fuss.

Planning tip: Pre-chop vegetables and pre-measure seasonings at home in small containers or bags so you can simply dump and cook at camp.

Simple One-dish Camping Recipes

1. Skillet Breakfast Hash

A hearty breakfast hash is a classic camping meal that cooks in one skillet and keeps everyone full for hours.

Ingredients (serves 3–4)

  • 4 small potatoes, diced (peels on is fine)
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 4 strips bacon or 6 oz breakfast sausage, chopped (optional for vegetarian: skip meat and add extra veggies)
  • 4 eggs
  • 2–3 tablespoons oil or butter
  • Salt, pepper, and any favorite seasoning blend (smoked paprika, garlic powder, etc.)
  • Shredded cheese for topping (optional)

Instructions

  1. Heat oil or butter in a large skillet over medium heat.
  2. Add potatoes and cook, stirring occasionally, until they start to brown and soften.
  3. Add onion and bell pepper and continue cooking until everything is tender and lightly crisped.
  4. Push the vegetables to one side of the pan and cook bacon or sausage on the other side until browned, then stir everything together.
  5. Make small wells in the hash and crack an egg into each space.
  6. Cover the pan and cook until egg whites are set and yolks are done to your liking.
  7. Top with cheese if using, let it melt, then serve straight from the pan.

2. One-pot Camp Chili

This simple chili uses canned goods and a few fresh ingredients to create a comforting one-pot dinner with almost no cleanup.

Ingredients (serves 4–6)

  • 1 pound ground beef, turkey, or plant-based crumbles
  • 1 small onion, diced
  • 1 bell pepper, diced (any color)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 can (14–15 oz) diced tomatoes
  • 1 can (14–15 oz) tomato sauce or crushed tomatoes
  • 2 cans (14–15 oz) beans, drained and rinsed (kidney, black, or pinto)
  • 1–2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, tortilla chips, green onions

Instructions

  1. In a large pot or Dutch oven over medium heat, brown the ground meat, breaking it up with a spoon as it cooks.
  2. Add onion, bell pepper, and garlic and cook until softened.
  3. Stir in diced tomatoes, tomato sauce, beans, chili powder, cumin, salt, and pepper.
  4. Bring to a gentle simmer, then reduce heat to low and cook for 20–30 minutes, stirring occasionally.
  5. Taste and adjust seasonings if needed, adding a splash of water if it gets too thick.
  6. Serve in bowls and top with cheese, sour cream, and chips if desired.

3. One-pan Cheesy Taco Pasta

This quick skillet pasta combines taco flavors with pasta for a kid-friendly, crowd-pleasing dinner.

Ingredients (serves 4)

  • 1 pound ground beef, turkey, or plant-based crumbles
  • 1 packet taco seasoning or 2–3 tablespoons homemade taco seasoning
  • 2 cups small pasta (elbows, shells, or rotini)
  • 2 cups water or broth
  • 1 can (14–15 oz) diced tomatoes (plain or with green chiles)
  • 1 can (14–15 oz) black beans, drained and rinsed
  • 1–2 cups shredded cheese (cheddar, Colby Jack, or similar)
  • Salt to taste
  • Optional toppings: salsa, cilantro, sour cream

Instructions

  1. In a large deep skillet, brown the ground meat over medium heat and drain excess fat if needed.
  2. Stir in taco seasoning, pasta, water or broth, diced tomatoes, and black beans.
  3. Bring to a simmer, then reduce heat, cover, and cook until pasta is tender, usually 10–15 minutes, stirring occasionally.
  4. If the mixture gets too dry before the pasta is done, add a splash more water.
  5. When pasta is cooked, remove from heat and stir in most of the shredded cheese until melted and creamy.
  6. Sprinkle remaining cheese on top, cover for a minute to melt, then serve with any toppings you like.

4. Creamy Chicken and Rice Pot

This flexible dish is great for using up leftover chicken or rotisserie chicken and works well with almost any vegetable you have on hand.

Ingredients (serves 4)

  • 2 cups cooked chicken, shredded or chopped (canned chicken also works)
  • 1 cup uncooked rice (white cooks fastest)
  • 2 cups broth or water (add more as needed)
  • 1 cup mixed vegetables (frozen, canned, or pre-chopped fresh)
  • 1 small onion or 2 green onions, chopped (optional)
  • 1 can (10–12 oz) cream of chicken or cream of mushroom soup, or 1 cup cream or milk
  • 1–2 tablespoons oil or butter
  • Salt, pepper, and herbs such as thyme or Italian seasoning
  • Optional: shredded cheese for topping

Instructions

  1. Heat oil or butter in a pot over medium heat and sauté onion if using until softened.
  2. Add rice and stir for a minute to lightly toast it.
  3. Pour in broth or water and bring to a gentle simmer.
  4. Add vegetables and cook until rice is tender, adding small splashes of liquid if it gets too thick.
  5. Stir in cooked chicken and cream soup or cream, then season with salt, pepper, and herbs.
  6. Simmer a few more minutes until everything is hot and creamy.
  7. Top with cheese if desired, cover briefly to melt, then serve.

5. Mix-and-match Foil Packet Dinner

Foil packets are classic “no-dish” meals: assemble your ingredients in heavy-duty foil, cook over coals or on a grill, then eat right from the packet.

Basic Formula (per person)

  • 1 protein: sliced sausage, chicken pieces, firm tofu, or pre-cooked meatballs
  • 1–2 small potatoes, thinly sliced or diced
  • 1 cup mixed vegetables (carrots, onions, peppers, zucchini, broccoli, etc.)
  • 1–2 tablespoons oil or a small pat of butter
  • Salt, pepper, and your favorite seasoning blend or sauce (BBQ sauce, Italian seasoning, lemon herb, etc.)
  • Heavy-duty aluminum foil

Instructions

  1. Lay out a large sheet of heavy-duty foil and lightly oil the center.
  2. Pile potatoes, vegetables, and protein in the middle of the foil.
  3. Drizzle with oil or dot with butter, then season generously with salt, pepper, and herbs or sauce.
  4. Fold foil over the food and crimp the edges tightly to make a sealed packet.
  5. Place packets on a grill grate over coals or on a camp grill, turning occasionally, for about 20–30 minutes depending on heat and size of pieces.
  6. Carefully open one packet to check that potatoes and meat are cooked through, then serve directly from the foil or slide onto plates.
Prep-ahead idea: Assemble foil packets at home, keep them chilled in your cooler, and place them straight on the grill or near the campfire when you are ready to cook.

Build-your-own One-dish Camping Meal Formula

Once you get comfortable with one-dish cooking, you can mix and match ingredients without following a strict recipe. Use this simple formula to improvise with whatever you have on hand.

  1. Choose a cooking base: skillet, pot, Dutch oven, or foil packets.
  2. Pick one protein: beans, eggs, pre-cooked sausage, ground meat, tofu, or leftover chicken.
  3. Add a starch: potatoes, pasta, rice, or tortillas on the side.
  4. Load in vegetables for flavor, color, and nutrients.
  5. Season generously with a simple blend (taco seasoning, curry powder, Italian herbs, or just salt, pepper, and garlic).
  6. Finish with something rich or bright such as cheese, a drizzle of olive oil, lime juice, or fresh herbs.