Chili Campfire Bake Recipe
This isn’t my typical meal, but I’ll tell you what – my kids LOVED it! It was very quick and easy to make – I even let my husband throw it together. You can also make this over the fire with a rack that sits on the fire and skillet
- 16 ounces elbow macaroni
- 15 ounces chili
- 7 ounces corn chips
- 1 cup shredded cheddar cheese
- salt to taste
Pour the whole box of pasta into a large skillet (approximately 12 inches in diameter).
Pour 3 cups of cold water into skillet. Make sure the water covers the pasta.
Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
Cook on high, stirring occasionally until almost all of the liquid has evaporated.
Add chili and bring to a simmer.
Remove from heat and top with corn chips and Cheddar cheese. Serve immediately
Calories: 556kcal | Carbohydrates: 84g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 308mg | Potassium: 460mg | Fiber: 5g | Sugar: 6g | Vitamin A: 863IU | Vitamin C: 102mg | Calcium: 216mg | Iron: 2mg