Campfire Skillet Dinner
A hearty, one-pan campfire skillet dinner with ground meat, potatoes, veggies, and melted cheese. Designed for easy outdoor cooking over an open fire, grill, or stovetop, it’s flexible, kid-friendly, and perfect for feeding hungry campers.
Ingredients
- 1 pound ground beef or ground turkey, chicken, pork, sausage, or plant-based crumbles
- 4 cups diced potatoes about 1 1/2 pounds; Yukon Gold or red potatoes, 1/2-inch cubes, skins on
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves garlic minced, or 1 teaspoon garlic powder
- 1 cup frozen corn kernels no need to thaw; canned, drained corn works too
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder optional, for gentle warmth
- 2 tablespoons olive oil or neutral oil plus extra if needed
- 1 cup shredded cheddar cheese or a mix of cheddar and Monterey Jack
- 1/4 cup water or broth
- sour cream optional, for topping
- sliced green onions optional, for topping
- hot sauce, salsa, or pickled jalapeños optional, for topping
Instructions
- Build a medium campfire and let it burn down until you have a good bed of glowing coals with gentle flames. Place a grill grate over the fire if you have one for a stable, even cooking surface.
- Set a large cast iron skillet over the coals. Add 1 tablespoon of oil and heat until it shimmers. Add the ground beef and break it up with a spoon or spatula. Cook, stirring occasionally, until browned and no longer pink, 6–8 minutes. If there is excess grease, carefully spoon some out.1 pound ground beef, 2 tablespoons olive oil or neutral oil
- Add the diced onion and both bell peppers to the skillet. Stir and cook until the vegetables soften and begin to brown, 5–7 minutes. Add the garlic in the last minute of cooking (or sprinkle in garlic powder) so it doesn’t burn. If the skillet looks dry, add the remaining 1 tablespoon of oil.1 medium yellow onion, 1 red bell pepper, 1 green bell pepper, 2 cloves garlic, 2 tablespoons olive oil or neutral oil
- Stir in the diced potatoes, salt, black pepper, smoked paprika, dried oregano, and chili powder (if using). Mix well so the potatoes are coated in fat and seasonings and make good contact with the hot pan.4 cups diced potatoes, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon chili powder
- Pour in the water or broth and stir again. Spread the mixture evenly in the skillet and cover tightly with a lid or heavy-duty foil. Cook for 10–15 minutes, stirring once or twice, until the potatoes are tender and can be easily pierced with a fork.1/4 cup water or broth
- When the potatoes are just tender, stir in the frozen corn. Remove the lid or foil and cook uncovered for 5–10 minutes more, allowing some moisture to evaporate and the edges of the potatoes and meat to crisp and brown. Adjust the skillet position over the coals as needed to control the heat.1 cup frozen corn kernels
- Taste the mixture carefully and adjust the seasoning with more salt, pepper, or a pinch of smoked paprika if needed.1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika
- Sprinkle the shredded cheese evenly over the top of the skillet. Cover again for 1–3 minutes, just until the cheese melts. Carefully remove the skillet from the fire using thick oven mitts or a folded towel. Let rest a few minutes, then serve straight from the skillet with sour cream, green onions, hot sauce, salsa, or pickled jalapeños, if desired.1 cup shredded cheddar cheese, sour cream, sliced green onions, hot sauce, salsa, or pickled jalapeños
Notes
SERVINGS & TIMING: Serves 4–6 as a hearty campfire dinner. Prep Time: 15–20 minutes (less with pre-chopped veggies). Cook Time: 25–35 minutes, depending on heat and potato size. Total Time: about 45–55 minutes.
VARIATIONS:
- Southwest Skillet: Use ground turkey, add 1 teaspoon cumin and extra chili powder, then finish with salsa, cilantro, and lime.
- Sausage & Potato Skillet: Use sliced smoked or Italian sausage; add a pinch of fennel and red pepper flakes.
- Breakfast-for-Dinner: Use breakfast sausage, skip the corn, and crack 4–6 eggs over the top near the end; cover until set.
- Veggie Version: Use plant-based crumbles and add zucchini, mushrooms, or spinach near the end; add a bit more oil if needed.
- BBQ Skillet: Stir in 1/4–1/3 cup barbecue sauce in the last few minutes and top with smoky cheddar.
- Foil Packets: Divide ingredients into heavy-duty foil packets and cook over coals. STORAGE & REHEATING:
- Refrigerate leftovers up to 3–4 days.
- Freeze up to 2 months; thaw in the fridge before reheating.
- Reheat in a covered skillet with a splash of water or broth, or in the microwave in short bursts.
- Make-ahead: Brown meat, cook onions/peppers, and partially cook potatoes at home; chill and finish cooking at the campsite. TIPS:
- Use a well-seasoned cast iron skillet for best results over an open fire.
- Cook over hot coals rather than big flames for more control.
- Cut potatoes into small, even cubes so they cook through before the bottom burns.
- Taste and adjust seasoning right before serving, as outdoor cooking can dull flavors.
- For a crowd, use two skillets or cook in batches rather than overstuffing one pan.
- Southwest Skillet: Use ground turkey, add 1 teaspoon cumin and extra chili powder, then finish with salsa, cilantro, and lime.
- Sausage & Potato Skillet: Use sliced smoked or Italian sausage; add a pinch of fennel and red pepper flakes.
- Breakfast-for-Dinner: Use breakfast sausage, skip the corn, and crack 4–6 eggs over the top near the end; cover until set.
- Veggie Version: Use plant-based crumbles and add zucchini, mushrooms, or spinach near the end; add a bit more oil if needed.
- BBQ Skillet: Stir in 1/4–1/3 cup barbecue sauce in the last few minutes and top with smoky cheddar.
- Foil Packets: Divide ingredients into heavy-duty foil packets and cook over coals. STORAGE & REHEATING:
- Refrigerate leftovers up to 3–4 days.
- Freeze up to 2 months; thaw in the fridge before reheating.
- Reheat in a covered skillet with a splash of water or broth, or in the microwave in short bursts.
- Make-ahead: Brown meat, cook onions/peppers, and partially cook potatoes at home; chill and finish cooking at the campsite. TIPS:
- Use a well-seasoned cast iron skillet for best results over an open fire.
- Cook over hot coals rather than big flames for more control.
- Cut potatoes into small, even cubes so they cook through before the bottom burns.
- Taste and adjust seasoning right before serving, as outdoor cooking can dull flavors.
- For a crowd, use two skillets or cook in batches rather than overstuffing one pan.
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