This camp stove recipe comes to us courtesy of Alaska from Scratch! We had the pleasure of hosting Maya and her family when they went on a travel van adventure this July. Between these nachos and these Smoked Sausage and Vegetable Foil Packets, Maya and crew ate well on their trip! Both recipes are simple to prepare, yet hearty and oh-so-tasty. Give them a try and you’ll see just how easy it is to eat well while you’re camping!
1 large bag tortilla chips
3 cups jack cheese, grated
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chiles
1 (4 ounce) can sliced black olives
½ cup green onions, sliced
½ cup cilantro, chopped
1 cup grape tomatoes, quartered
Taking a 12 inch cast iron skillet or frying pan, place a layer of chips along the bottom of the pan to cover. Sprinkle with half of the cheese, followed by half of the black beans, diced green chiles, olives, onions, and cilantro. Top with another layer of chips. Repeat with cheese and toppings. Tent the pan with aluminum foil. Place the pan on the camp stove over medium heat. Cook for five minutes or until all the cheese is melted and the ingredients are heated through. Sprinkle fresh tomatoes on top. Serve family style with toppings of choice.
For any ingredients that require purchasing larger quantities, check the Free Shelf in our office when you check in. Oils, spices, and salt and pepper are ingredients we often see show up on the shelf after renters have returned. There are also other non-food kitchen essentials, like aluminum foil, can openers, Ziploc bags and trash bags. You may not need to purchase a whole container of something if you don’t mind using an item that has been left behind. If you do purchase something and don’t use all of it, you can pay it forward by leaving it on the shelf when you return.
For tips on clean up and kitchen management, see this post.
For a few more tips on using your camp stove, see this post.
Ready to give it a try? Book your van today!