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Easy Mexican camping meals


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More from Outdoor Living Newsletter February Outdoor Living Newsletter
 
Carne Asada
Carne Asada

RVing and camping have become an important part of the lives of most American families. It gives families a chance to get together outside the home setting, explore different places and have fun. It's not enough to take a break from your routine; make your RV and camping trip more enjoyable by taking a break from the usual camping meals by going Mexican. We take care of the easy Mexican recipes; you take care of the Mexican Hat Dance music!

Appetizer - Salsa

Serves: 4-6

Ingredients:

  • 2 large, red ripe tomatoes
  • 1 clove garlic, peeled
  • 1 Anaheim chili, seeded (include seeds if you want it really hot)
  • 3 green onions, cut into pieces
  • 1 can chopped green chilies
  • 1 jalapeno, deveined and seeded (include seeds if you want it really hot)
  • 1/4 cup cilantro, chopped
  • 1 teaspoon olive oil
  • 1 tablespoon lime juice
  • Salt and pepper
  • 1/4 cup ice water

Instructions:

  1. 1.  Char the tomatoes over stove top fire or grill until the skin blisters without burning. Charring makes it easy to peel and intensifies its flavor. Peel the tomatoes, cut in half and scoop out the seeds.
  2. 2.  Put in garlic, cilantro, green onions and jalapeno into the food processor and process for a few seconds then blend in the tomatoes, Anaheim chili, green chilies, olive oil and lime juice. Use the pulse setting of your processor so that your salsa remains chunky.
  3. 3.  Sprinkle with salt and pepper according to taste. Set aside for an hour and when ready to serve, pour the ice water and mix. Serve with nacho chips, vegetables or fried cheese.

Salad - Mexican Salad

Serves: 4-6

Ingredients:

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 3 cups frozen corn kernels
  • 1/2 onion, diced
  • 2 jalapeno peppers, seeded and minced
  • 1 red bell pepper, diced
  • 3 tablespoons chopped fresh cilantro
  • 1 roma (plum) tomato, diced
  • 1/2 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon honey
  • 1 teaspoon ground black pepper
  • salt to taste

Instructions:

  1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit for 1 hour before serving.

Main Entree - Carne Asada

Serves: 4-6

Ingredients:

  • 1 lb flank steak
  • 4 red, green or yellow peppers, stemmed and seeded
  • 1 onion, peeled
  • 1 tablespoon oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package corn tortillas

Instructions:

  1. 1.  Slice the steak into 1/2 inch strips, cut against the grain of the meat. Slice the peppers and onions into 1/4 inch strips.
  2. 2.  Heat the oil in a large frying pan and begin to cook meat (or grill, if possible). Sprinkle the meat with salt and pepper and continue to cook over medium high heat until the meat cooks out the juices. Add in the peppers and onions and cover for 5 minutes, stirring occasionally. Uncover and continue to cook until juices have reduced, meat is cooked and peppers and onions are limp and translucent. Warm each side of the tortilla and wrap the Carne Asada.

Dessert - Apple Enchilada Dessert

Serves: 4-6

Ingredients:

  • 1 (21 ounce) can apple pie filling
  • 6 (8 inch) flour tortillas
  • 1 teaspoon ground cinnamon
  • 1/3 cup margarine
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup water

Instructions:

  1. 1.  Preheat your RV oven to 350 degrees F (175 degrees C).
  2. 2.  Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan.
  3. 3.  Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes.
  4. 4.  Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes.
  5. 5.  Makes 6 large tortillas; may be cut in half to serve 12.

Cocktail - Ultimate Frozen Strawberry Margarita

Serves: 4-6

Ingredients:

  • 6 fluid ounces tequila
  • 2 fluid ounces triple sec
  • 8 ounces frozen sliced strawberries in syrup
  • 4 fluid ounces frozen limeade concentrate

Instructions:

  1. Fill a blender with ice and crush. Pour in the tequila and triple sec. Add the strawberries and limeade. Blend for 30 seconds or until smooth. Serve in margarita glasses with the rims dipped in powdered sugar.

Copyright ©2011 Camping Road Trip, LLC

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