ANNUAL SPRING FESTIVAL & SEMINAR DAY

SATURDAY APRIL 26 IS THE DAY — Camp-Land’s SPRING FESTIVAL & SEMINAR DAY is coming  Saturday April 26.  250  new and used RVs will be OPEN all day for browsing.  Manufacturer’s Representatives from several  of our RV manufacturers will be on hand to answer questions. 

Seminars will all be held in the forenoon.  The doors open and Free donuts and coffee will be available at 8:30 AM, CDT.  Seminars will start promptly at 9 AM and continue until noon.  Subjects to be covered include Getting your RV ready for the season, Updating your current Camper and New developments in trailer hitches.  Door prizes will be given after each presentation.

There will be plenty of opportunity for comraderie with other RV enthusiasts.  FREE LUNCH will be served from Noon till 2:00 PM.  As a special treat, Staci & Lindsey will be making pudgy pies over the campfire and sharing them with visitors.

Our Parts & Accessory Dept. will have some timely specials on selected items as well as a 10% discount on all purchases during the day.

MARK SATURDAY APRIL 26 ON YOUR CALENDAR

BATES & SAYERS TEAMS SHARE AMAZING RACE GRAND PRIZE

CAMP-LAND’S AMAZING RACE IS A DRAW

BATES & SAYERS TEAMS SHARE $1000 GRAND PRIZE

CAMP-LAND AMAZING RACE

CHRISTIAN BATES & DONNA SAYERS ACCEPT AMAZING RACE PRIZES

After an amazing summer of camping, the Bates and Sayers teams were neck and neck at the finish line….. and split the $1000 Grand Prize.  Representing their respective teams, Christian Bates and Donna Sayers accepted the prize (and a bunch of lesser achievement awards) at Camp-Land’s Fall Festival, Sat. Oct. 12. The other team members (Jill Sayers, Michelle Bates and children Matt & Ally Bates) were unable to attend because …. you guessed it …. they were busy camping. If you have been following the camping adventures of these two family teams, you know that the Bates children have had an Amazing summer camping and doing everything from geo-caching to horseback riding, hiking, swimming, collecting nature objects, drawing and much more.  And Michelle Bates took many amazing nature pictures.  Besides doing a lot of camping, the Sayers team just about wore out their dutch oven cooking by the campfire.  Their recipes are available on our blog for everyone to try. 

JILL & DONNA SAYERS A BROWN COUNTY

JILL & DONNA SAYERS AT BROWN COUNTY

 

BATES FAMILY AT STARVED ROCK

BATES FAMILY AT STARVED ROCK

HUNDREDS CAME FOR CAMP-LAND’S FESTIVAL OF CAMPING

Camp Land Fall Festival Seminar

There was a line waiting when the doors opened at 8:30 on Sat. Oct 12.  By the time  the first seminar started at 9:00 am, nearly 100 people were roaming the lot looking at RVs.  A few dozen settled in for donuts and coffee and the first seminar on winterizing your RV.  Some folks attended nearly every seminar and others drifted in and out, catching a seminar here and there, roaming the lot in between.  It was very relaxed and everyone seemed to be having fun.  2013 Festival00072013 Festival0003

 

 

 

 

The pigs were roasting on the spit, and some of the kids were having fun learning a new craft.  The Seminars continued, with presentations on TV satellite systems for RVs, RV appliances and how to keep your RV from developing roof leaks.  There was a lot of friendly camping conversation around our campfire, which, like most campfires, smoked a little bit. 

Background music was provided by, “Rick and Donny”, the popular NW Indiana accoustic guitar act.  Their rendition of Beetles favorites and other

Rick and Donny

RICK AND DONNY

popular songs was just right for the outdoors, campsite atmosphere.

The elevated rear patio of the Grand Design Momentum Toy Hauler 5th Wheel made a perfect stage for their performance.

Everyone enjoyed a fine lunch of roast pork, baked beans, potato salad and dessert.

Representatives of RV manufacturers were mingling and chatting with campers all day, as were some members of the press.  During a short noon intermission, the President of Grand Design RV, Don Clark, cut the ribbon and presented the keys to Camp-Land management for the 1000th Solitude 5th Wheel Camper manufactured at the new Grand Design plant in Middlebury, IN.

As the beautiful, sunshine-filled day came to a close, a number of visitors came to me to express their appreciation for the day’s hospitality and events.  That means a lot to me and especially to all the members of the Camp-Land team who spent many long hours planning and preparing for the Festival.  Thank you all for coming.

 

 

CAMP-LAND IS NOW GRAND DESIGN RV DEALER

CAMP-LAND PROUD TO REPRESENT GRAND DESIGN RV

We at Camp-Land are very happy to join forces with Grand Design RV Co. and represent their 5th Wheel products in the Chicagoland-NW Indiana area.   Grand Design RV Co. was founded by a trio of sucessful and highly respected industry veterans, Don Clark and brothers Ron & Bill Fenech.   We are as excited about these products as any we have seen in Camp-Land’s 52-year history. 

Grand Design manufacturers 3 brands of 5th Wheels:  Solitude luxury extended-stay fifth wheels, Reflection  fifth wheels and  Momentum Toy Haulers.  Grand Design products have already begun arriving on our lot and we can’t wait to share our excitement with our camping friends and customers in the Chicagoland-NW Indiana area.

We are introducing all the Grand Design products at Camp-Land’s Fall RV Festival, Saturday October 12.  The founders of Grand Design will be at Camp-Land on Saturday for the ribbon cutting and to present the keys to the 1000th Solitude 5th Wheel  produced at their Middlebury plant.  Visitors at the Fall Festival will have the opportunity to meet these industry icons and perhaps share some of their insights and vision for the future.

As excited as we are about these products, we are even more enthused about the philosophy and plans of the Grand Design Company.  The following brief excerpt from their website  http://www.granddesignrv.com/  will give you an idea of why we are so excited:

Please allow us to share some insights into what makes Grand Design RV Company different from all other RV manufacturers and why this difference is important to you and your family. Everything we do at our company is focused on building long term value in what we offer to our customers; “more features and superior value for your dollar”. Our ultimate focus from the very first day we opened our doors has been on our customer.

Grand Design RV is a privately owned company founded by close friends Don Clark and brothers Ron and Bill Fenech (each having over 25 years of experience in the RV industry). Our careers have been devoted to leading some of the most successful companies in the RV industry …

… The benefits of company owners spending time in the manufacturing facilities, meeting with customers and driving all major decisions are absolutely magical! … Grand Design RV Company has over 400,000 square feet of manufacturing facilities located on 67 acres in the rural community of Middlebury, Indiana. …

Our desire is to create customers for life! We intend to do this by providing more features, better designs and unparalleled customer support for your investment.”

Please come to the Camp-Land Fall RV Festival on Sat. Oct. 12 and take a look at the Grand Design 5th Wheels.  Come early, sit in on a few seminars, look around and join us for the PIG ROAST AT NOON.   Details are here:  http://www.camplandrv.com/fallseminar.jsp

CAMP-LAND’S FALL FESTIVAL SAT OCT 12

FREE DAY OF FUN FOR CAMPERS – SAT OCT 12

FOR THE LOVE OF CAMPING, please come enjoy the day with other Chicago-NW Indiana area campers at our Fall Festival and Seminars at Camp-Land RV on I-94 & US 20,  Burns Harbor, Indiana.  Festivities start at 8:30 am, CDT, with the first 20 families thru the doors receiving a DOOR-BUSTER FREE GIFT of 2 camp chairs (retail value of over $100).  FREE donuts and coffee at 8:30.  Seminars start at 9:00 am.  Free RV SHOW all day (230 new and used RVs open for browsing).  The winner of the $1000 Grand Prize of the AMAZING CAMP-LAND RV RACE will be announced.  THE PIG WILL BE ROASTING ALL FORENOON and will be served  at NOON.  Live music and the comraderie with other campers.  FOR A COMPLETE LIST OF EVENTS AND SEMINAR SCHEDULE PLEASE GO TO:  http://www.camplandrv.com/fallseminar.jsp  Come j0in the fun.  Plenty of FREE parking.

It is Fall Festival Time in Indiana

Visit some of these 2013 Fall Festivals

October 5-6: Feast of the Hunters’ Moon *Northern Indiana*  46th annual Feast of the Hunters’ Moon at Historic Fort Ouiatenon Park near West Lafayette, Indiana. A re-creation of the annual fall gathering of the French and Native Americans which took place at Fort Ouiatenon, a fur-trading outpost in the mid – 1700s.

October 11-20: Parke County Covered Bridge Festival *Western Indiana* This countywide festival, Indiana’s largest festival, always starts on the 2nd Friday in October is nationally known as one of the largest. Enjoy visiting  communities throughout the county with a wide array of shopping and a variety of food that is sure to please everyone. Covered Bridge Festival

Saturday October 12: Camp-Land’s Annual Fall RV Festival & Seminars.  Free all-day event (8:30 am – 5:30 pm) is bigger and better than ever.   Featuring a FREE PIGROAST at Noon , live music, door prizes, Door-Buster giveaways for early birds, Free RV Show (230 New & Used RVs open for browsing) and SEMINARS of interest to all  Midwest RV’ers (9am – 2 pm).  More details and complete schedule of events will be available soon.

AMAZING CAMP-LAND RACE STANDINGS AS OF AUGUST 28,2013

TEAM SAYERS REGAINS AMAZING CAMP-LAND RACE LEAD

Team Sayers cooks their way back into first place.

Team Sayers went out , and camped at Indiana Beach for the second time  during the Amazing Camp-Land Race.  They cooked and turned in enough recipes to add 85 points to their race total points.

 

Team Sayers leads the race followed by Team Bates,and in third place is Team Bakun.  There is plenty of time left to create camping fun and memories in the Amazing Camp-Land Race.

Amazing Race Logo

THE AMAZING RACE IS UNDERWAY!

Team Sayers submit another five recipes from Indiana Beach Trip #2

 

Team Sayers is not afraid to try unique recipes while camping.

Here are two more breakfasts,2 desserts or snacks and one meat recipe.  Enjoy these camping food creations by team Sayers.

Eggs in a Nest

in a pie iron

 Bread

Butter

Eggs

1.   Cut a circle out of the center of a piece of bread.

2.   Butter both sides of the bread.

3.   Place the slice of bread in the pie iron.  You may want to spray the pie iron so that the breakfast will release a little easier.

4.   Crack an egg and fill the center of the bread with the egg.

5.   Close the pie iron and carefully place it over the fire.  You want to be sure not to tilt the iron or the egg may come running out.

6.   Cook for about 3-4 minutes on one side then flip to the other side for an additional 3 minutes.

The egg has found its nest.

The egg has found its nest.

The finished Egg in a Nest.

The finished Egg in a Nest.

Fudgey Cake Bars

 1 yellow cake mix

2 eggs

1/3 c. oil

1 can sweetened condensed milk

1 cup chocolate chips

1.   Heat approximately 26 charcoal briquettes.

2.            Combine cake mix, eggs, and oil.

3.   Grease the Dutch oven.

4.   Press 2/3 of the cake mix into the bottom of the Dutch oven.

5.   Melt chocolate chips and condensed milk together.

6.   Pour chocolate mixture over the cake mix in the Dutch oven.

7.            Sprinkle the remaining crust over the chocolate.

8.   Put 10 charcoal briquettes under the Dutch oven & 16 briquettes on the top (to create a ring and a half).

9.   Cook for 20 minutes or until the cake has turned golden.  Be sure to turn the lid and the oven in opposite directions at regular intervals.

The fudge being added to the Fudge Cake Bars.

The fudge being added to the Fudge Cake Bars.

Fudge Cake Bar ready for the lid and coals in a Dutch Oven.

Fudge Cake Bar ready for the lid and coals in a Dutch Oven.

The finished Fudge Cake Bars,another Team  Sayers camping dessert or energy snack.

The finished Fudge Cake Bars,another Team Sayers camping dessert or energy snack.

Mushroom Swiss Stuffed Patty

 1# ground beef

mushrooms

swiss cheese

onions, diced or onion flakes

ranch dip mix

hamburger buns

1.   Mix beef , onions, and the ranch dip mix together.

2.   Make 4 patties out of the hamburger.

3.   Wrap the hamburger patty around the mushrooms and Swiss cheese mixture.  So that they are inside the patty.

4.   Cook the patty until it is no longer pink.

5.   Serve on bun.

What a camping meal.  Mushroom Swiss Stuffed Patty and Chili Cheese Fries.

What a camping meal. Mushroom Swiss Stuffed Patty and Chili Cheese Fries.

Peanut Butter Mallow Pudgie Pies

Bread

Butter

Peanut Butter

Marshmallows, minis

1.   On two pieces of bread butter one of the sides and place the bread in a pie iron with the buttered side facing the iron.

2.  Spread peanut butter on one slice of bread.

3.   Place marshmallows on top of the peanut butter.

4.   Place the remaining piece of bread on top with butter side facing you.

5.   Close pie iron.  Then place pie iron in the campfire and heat on both sides for a couple of minutes until the bread is toasted.

6.   Let cool a couple of minutes before you eat.

Adding Marsh Mallows to PB Mallow in Pudgie Pie

Adding Marsh Mallows to PB Mallow in Pudgie Pie

Is this a desert or my main course?  What food group is PB Mallow Pudgie Pie?

Is this a dessert or my main course? What food group is PB Mallow Pudgie Pie?

Pie Iron Frittata

 1 Egg or egg substitute

Bacon – 1 slice

Veggies, chopped

Hashbrowns

Milk

Cheese, your choice

Salt & Pepper, to taste

 

1.   Cut the bacon into thirds and place on the bottom of the pie iron.

2.   Top with a thin layer of hashbrowns.

3.   Add veggies of your choice.

4.   Whisk egg with milk or use egg substitute.  If you use egg substitute pour until the mixture reaches just below the edge of the iron.

5.   Spray the lid with non-stick spray.

6.   Close the lid and carefully place it over the campfire.  Keep it level so that the mixture does not pour out the sides.

7.   Cook without turning over for about 7-8 minutes.  Do not put too close to fire.

8.   When cooked add cheese of your choice and let it set for about 1 minute to allow it to melt.

The ingredients of the Pie Iron Frittata are added.

The ingredients of the Pie Iron Frittata are added.

A finished Pie Iron Frittata.  Team Sayers would've liked more egg,but really tough to keep level.

A finished Pie Iron Frittata. Team Sayers would’ve liked more egg,but really tough to keep level.

Team Sayers Tries These Recipes on Indiana Beach Trip #2 Aug.17-19

Additions  for the Amazing Camp-Land Race Cookbook

Smoked Sausage & Potatoes Foil Pack

1/2# New Potaotes (halved & quartered)

1# smoked sausage

1 onion, sliced

4-5 mushrooms, sliced

1 -2 tsps Garlic powder (to taste)

8 oz green beans (fresh or frozen, optional)

Salt & Pepper, to taste

Butter

Water

1.      Make 2 double layer foil packs.  Spray the foil with non-stick cooking spray.

2.      Start each packet with a layer of potatoes, then top with the remaining ingredients.  Divide the ingredients evenly between the two packets.  Season with the garlic powder, salt, & pepper.

3.      Top with a pat of butter.

4.      Start to fold the first layer of foil closed, but leave one end open.  Pour some water into the packet.  Finish folding the packet & second layer closed.  Leave room for air to flow through as it cooks.

5.      Cook for about 20 minutes & flip half way through.  Cook until the potatoes are soft to a poke with a fork.

Adding the last seasoning to the Soon to be Smoked  Sausage Potato Pack.

Adding the last seasoning to the Soon to be Smoked Sausage Potato Pack.

Smoking the Sausage & Potato pack.

Smoking the Sausage & Potato pack.

Chili Cheese Fries

Foil Pack

 1 package of frozen French fries

Bacon

green chilies, chopped, 1 can

Hormel Chili with beans, 1 can

Shredded Cheddar Cheese, 1 cup

Foil and/or foil pan

 

1.      Fold a long sheet of foil in half and again so that you have 4 layers (or use a foil pan).  Fold the foil so that it creates a shallow rectangular dish.

2.      Spray the foil.

3.      Put a layer of bacon on the bottom of the dish.

4.      Place fries in the dish.

5.      Spread chilies and chili over the fries.   Reserve a little chili for adding at the end.

6.      Layer the cheese on top.

7.      Cover the dish with another piece of foil.

8.      Cook over campfire for 15 – 20 minutes.  (We found that stirring occasionally seemed to help keep the cooking even).  Check for doneness.  The fries are done when they are cooked through and cheese has melted.

9.      Pour remaining chili on top and heat for a few more minutes.

Cooking  the burgers and the topper the Chilli Cheese Fries

Cooking the burgers and the topper the Chilli Cheese Fries

 

Adding the last bit of cheese to Chilli Cheese Fries Sayers Style

Adding the last bit of cheese to Chilli Cheese Fries Sayers Style

Good Campfire food,those Chilli Cheese Fries

Good Campfire food,those Chilli Cheese Fries

Omelet in a baggie

 Eggs or egg beaters

Milk (if you use real eggs)

Veggies, chopped up (mushrooms, onion, green peppers, spinach, etc)

Cheese, your choice

Salt & Pepper, to taste

Ziploc baggie

1.      Boil water in a pot or other type of container.

2.      Mix eggs with milk (like scrambled eggs).  Pour it into a sandwich size baggie.

3.      Add whatever vegetables and cheese you choose.  Salt and pepper to taste.

4.      Zip baggie most of the way up.  Be sure to get out as much air as possible.

5.      Place baggie in the boiling water.  You may need to force it down with a fork or other utensil to make sure it cooks everything.

6.      When egg is fully cooked through remove it from the water.  Tear open the baggie and put it on a plate.

The Omelet in a baggie going into the hot water.

The Omelet in a baggie going into the hot water.

Omelet in a baggie ,the end resuls.

Omelet in a baggie ,the end results.

Breakfast in a Bag

 Ingredients (per person)

Eggs

Bacon

Hashbrowns

Salt & Pepper, to taste

Paper bag, lunch size

Cooking Stick

1.      Cut a slice of bacon in half.  Lay the two strips in the bottom of the paper bag.

2.      Scattered some hashbrowns on top of the bacon.

3.      Crack egg(s) and place on top of the hashbrowns.

4.      Salt & pepper to taste.

5.      Fold over top of paper bag.  Place the thick part of the bag, due to fold on a stick.  I used a marshmallow toasting rod.

6.      Place bag over fire, about 6” inches above, but be carefully not to let it get too close and catch on fire.  Cook for about 10 minutes.

7.      Open bag to check if the eggs are done to your liking.  If so tear the bag open or just tear off top and eat from the bag.  It’s greasy so you may want a plate under it to keep it off pants.

The egg, the last of the ingredients is in the bag.

The egg, the last of the ingredients is in the bag.

If you get to close too fire,there goes Breakfast.

If you get too close to the fire,there goes Breakfast.

Scrambled Eggs & Hot Dogs

in a Pie Iron

 Eggs

Milk

Hot Dogs, sliced

1.      Whisk eggs and milk together.

2.      Spray both sides of the pie iron with non-stick cooking spray.

3.      Pour egg mixture into the pie iron up to the lip of the pie iron.

4.      Add hot dog slices to the eggs.

5.      Close pie iron and carefully place over campfire.  You will want to be sure to keep the pie iron level.

6.      Cook for about 3 minutes on one side and then flip over the pie iron for an additional 2 minutes.

A Kids egg  breakfast.  What kid does not like hotdogs.

A Kids egg breakfast. What kid does not like hotdogs.

Nana Nutella (Banana Bread Butter Nutella)

 1.      On two pieces of bread butter one of the sides and place the bread in a pie iron with the buttered side facing the iron.

2.      Spread Nutella on one slice of bread.

3.      Slice the banana and place it on the Nutella.

4.      Place the remaining piece of bread on top with butter side facing you.

5.      Close pie iron.  Then place pie iron in the campfire and heat on both sides for a couple of minutes until the bread is toasted.

6.      Let cool a couple of minutes before you eat.

Nothing like Banana  and Nutella. A great kid dish.

Nothing like Banana and Nutella. A great kid dish.

Cooking a good hot desert  Nana Nutella

Cooking a good hot desert Nana Nutella

RECIPES FROM TEAM BATES SUBMITTED JULY 31,2013

Team Bates Loves Pie Iron

Here are the recipes that Team Bates created and consumed while on their camping outing at O’Bannon Woods State park.

Cinnamon Apple Pie in Pie Iron

Ingredients:

(Makes one individual apple pie)

pie iron

Cinnamon and sugar mixed

Can of apple pie filling (one can makes about 4-5 pies)

spreadable butter

Two slices of white bread

 

Butter one side of both pieces of bread. Put butter side down in pie iron. Spoon some apple pie filling onto bread. sprinkle cinnamon and sugar mix over apples to taste. Cover the filling with the other piece of bread butter side up. Close in the iron, and cook over the fire about 3 minutes each side. Check frequently to prevent burning. Cooking time will depend on how hot the fire is. Take pie out when both sides of the bread are golden brown. Put on plate and sprinkle the top with more cinnamon and sugar mix. Enjoy!

Matt and Allison getting ready to cook their Apple Cinnamon Pie.

Matt and Allison getting ready to cook their Apple Cinnamon Pie.

Finished Cinnamon Apple Pie.  Does Team Bates like cinnamon?

Finished Cinnamon Apple Pie. Does Team Bates like cinnamon?

Drunken Irish Marshmallows

 

This is a treat for those 21 and older campers

All you need is a shot of Bailey’s Irish Cream, Marshmallows, cup and fork.

Pour a shot of Bailey’s Irish Cream in cup. Cook Marshmallow over the campfire to your liking. Dip Marshmallow in the Bailey’s cup. Make sure you dip the marshmallow in Bailey’s quickly, because if you leave it in too long it will start to break down and melt.  Take it out of cup with a fork and eat! Easy, and delicious!

An adult way to eat marshmallows.

An adult way to eat marshmallows.

I am happy,just a little more cooking and then my reward the Bailey's Cream and a couple marshmallows.

I am happy,just a little more cooking and then my reward the Bailey’s Cream and a couple marshmallows.

Grilled Fish Packets

Ingredients:

Spray butter

Tilapia fillets-one large or two smaller per packet

1 c. fresh green beans – cut into 1 in. pieces

1 medium summer squash – sliced

2 cloves garlic – minced

2 Tb. parsley

1 c. white wine

salt and pepper

1 medium onion chopped (I used onion onion by tastefully simple for onion flavor)

Aluminum foil

(Makes 4 packets)

lay two pieces of foil on top of each other for each packet. Spray center of the foil with spray butter to keep from sticking. In a bowl combine onion, green beans and squash. Add white wine, garlic, and salt and pepper to taste. Season Tilapia with salt and pepper on both sides and place in the center of the foil. Top the fish with equal parts of the vegetable mixture. Sprinkle parsley on top of the vegetables before sealing. Bring the two wide ends of the foil together and fold to seal. Fold the smaller ends of the packet until tightly secured. Leave a little room in packet for steam to form. Grill 10-12 minutes turning once. We cooked these packets on the grill instead of open fire to control the heat better, and not burn the fish. Open packets, and enjoy

Mom,from TEAM BATES, pouring makings of Fish Packet into foil pouch.

Mom,from TEAM BATES, pouring makings of Fish Packet into foil pouch.

That fish cooked with green beans and white wine  makes me hungry.

That fish cooked with green beans and white wine makes me hungry.

Pie Iron Breakfast Sandwiches

Ingredients:

(for one breakfast sandwich)

Pie iron

2 pieces of bread

Spreadable butter

Spray  butter

1 egg

1/4 c. breakfast sausage, precooked

1/4 c. shredded cheddar cheese

Salt and pepper

Spray inside of pie iron with spray butter. Butter one side of each pieces of bread with spreadable butter. Place butter side of bread in pie iron. Crack egg and place on the bread (Caution!! make sure you have pie iron level or egg will slide off of bread). Sprinkle sausage over egg. Sprinkle cheese over sausage. Add salt and pepper to taste. Place second piece of bread over the top butter side up, and close the pie iron. Cook in hot coals for about 3 mins on each side. Check frequently because cook time will depend on the heat of the fire. When bread looks toasted on both sides, you are done. Enjoy!

Finished Pie Iron Breakfast.  Eat your heart out, Mc Donalds.

Finished Pie Iron Breakfast. Eat your heart out, Mc Donalds.

Pie Iron Cinnamon Rolls

ingredients:

tube of cinnamon rolls with icing packet included

spray butter

pie irons

Spray the inside of the pie iron and place one cinnamon roll inside. Cook over fire (over the flames, not in the hottest part of the coals or it will burn), and check frequently. When roll is lightly browned on both sides and middle is cooked through they are ready. Put on a plate and add icing on the top. Yum! The kids loved this one for a dessert and breakfast. We had to run to the store during this trip to get more!

Finished pie iron Cinnamon rolls, a breakfast, or snack?

Finished pie iron Cinnamon rolls, a breakfast, or snack?

Walking Tacos

ingredients:

(feeds 4-5 people)

Individual bags of Doritos

1 lb ground beef

2 Tb. Taco seasoning

2/3 c. water

Shredded Cheese (we used a Mexican blend)

Diced Tomatoes

Finely cut lettuce

Sliced Jalapenos

Sour Cream

Salsa

(or any other favorite taco toppings)

Brown the ground beef on camp stove, drain. Add taco seasoning and water. Cook until hot and bubbling. Open bag of Doritos, crunch up the chips inside. Add Meat to the bag. Add cheese, lettuce, tomato, sour cream, Salsa, Jalapenos, etc. Make the walking taco to your liking with whichever toppings you choose! Carefully stir up bag with fork, and eat straight out of the Dorito bag. This was so easy, and fun to make. We may do this every trip!

Walking Taco ready for consumption.

Walking Taco ready for consumption.