Dinner - Car Camping - Camper’s Taco Pie

Camper’s Taco Pie

This recipe uses a Dutch Oven in the fire but could also be made as a “hobo pack” in the fire.

Ingredients

1 Lb of ground beef (could use turkey or just vegetables)
Small onion
Small green pepper
1 can of corn
1 can of black beans
2 cans of Rotel (canned tomatoes with chili peppers)
Grated Cheese

Enchilada Sauce: Can take a packet of McCormick’s with you and make at the camp site with water and a can of tomato paste or make your own enchilada sauce.
My Sauce: One 12 ounce can of tomato paste, one packet of McCormick chili mix, one can of milk (12 ounce can from tomato paste) and one can of Portobello Mushroom Soup by Imagine (12 ounce can from tomato paste) This makes a very thick enchilada sauce.

1 package of soft corn tortillas (make sure that they are GF) I use La Banderita

Assemble the Pie

1. Cook the ground beef, onions and green peppers together before you leave on your camping trip. Freeze in a zip lock back and the packet will thaw as you are driving to your camping location.
2. Open the corn, black beans and rotel and mix together
3. I make my enchilada sauce at home and keep in a cooler but you can quickly mix-up the McCormick sauce at the camp site
4. Put a thin layer of sauce on the bottom of the Dutch oven to keep the first layer of corn tortillas from sticking. (same for hobo packet)
5. Layer a corn tortilla, veggie mix and meat mix and cheese as if you are making lasagna. End the “stack” with a tortilla, sauce and then cheese
6. Put the lid on the Dutch oven and place in hot coals with hot coals on top of oven. (or close up your hobo packet by wrapping it in an extra layer of heavy-duty foil)
7. Since the meat is already cooked, you are really just heating the pie up at the camp site. I have even eaten this cold the next day. Also the un-used corn tortillas make a great snack with a can of re-fried beans, salsa and cheese the next day—or for breakfast as egg wraps.

Note: The pie will heat up very fast as a hobo packet. I suggest placing the packets on a grate over the fire and not directly in the fire.

Thanks, Kim Chappell, for submitting this recipe and photo! It looks great! Maybe we'll try it veggie hobo style ;-)

Snacks and Grab-ables

Please be sure to check that each of the products you select are gluten-free.

We hope that you'll contribute to this list of Gluten-Free Snacks and Grab-ables over time :)

Celery with Peanut Butter
Popcorn
Jerky (Beef, Turkey, Salmon, etc)
Energy Bars (Larabar, Honey Stinger)
Nuts & Dried Fruit
Hard Boiled Eggs
Cheddar Cheese Wedges
Fresh Sliced Jicama
Carrots or other Veggies
Crispy Rice Bar *
Granola Bars **
GF Pretzels
GF cookies ***
Cheese Sticks
Fruit
Cold GF pancakes
Rice Chips
Potato Chips
Tortilla Chips
GF Brownies
Banana chips
Nuts
Yogurts
Single serving apple sauce packs
Pudding packs
cupcakes ****
Meringues *****

* Envirokids makes a good Rice Bar
** Look for recipe in this blog
*** We make peanut butter cookies. We also like Pamela's Chocolate Chip. Trader Joe's has GF Ginger Snaps
**** We buy GF cake mix and make individual cupcakes
***** We buy ours at Trader Joe's, but we've seen them elsewhere


Thanks Kim & Katie for contributing ;)
Please post your snacks and opinions. Thanks!

On The Road - Greek-Style Pasta Salad

Ingredients: (8 servings)
1 package of your favorite GF pasta (cooked and cooled beforehand)
1-2 small chicken breasts (marinated in Italian dressing and cooked separately)
½ cup extra virgin olive oil
¼ cup lemon juice
¼ cup red wine vinegar
1 large cucumber (peeled and quartered)
½ cup red onion (chopped or slivered)
2-3 tomatoes (if desired – but these don’t stay fresh as long)
1 cup crumbled feta cheese (check to make sure it’s gluten-free)
½ tsp salt
1 tsp dried oregano
Parsley (fresh or dried)
Baby spinach leaves (if desired)
Boiled eggs

Preparation:
Cook the pasta in lightly salted water (until al dente) and drain.
In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Add the pasta and toss to coat. Cover, and chill for a couple of hours in the refrigerator. In the meantime, marinate the chicken in Italian dressing and then bake it at 350 degrees. When cooled, slice it up and later add it to the salad. You could also grill the chicken.
Boil eggs in a separate sauce pan and allow them to cool. Then peel and quarter.
Add the onion, cucumber, feta cheese, tomatoes and fresh spinach to the pasta. Arrange the quartered eggs around the salad to serve or leave them whole if you want to take the salad with you.

Note - The pasta is bionaturae Organic Gluten Free fusilli made with rice, potato and soy. We bought it at Whole Foods recently and tried it for the first time - we like it.