Here’s a recipe for Fiesta Macaroni and Cheese, a vibrant twist on the classic comfort food, incorporating flavors like green chiles, corn, and taco seasoning for a spicy, colorful dish.

From Jim —

Fiesta Macaroni and Cheese is quick and easy to prepare. I found this recipe on the Kraft Foods site and have used it several times. My Venture Scouts (Ages 14-20) love it and can make it easily on the trail.

Tip: put the ground beef in a baggie and freeze it, then wrap in foil and put in fanny pack.

When ready for dinner it should be thawed.

Ingredients:

• • 1 lbs Ground Beef
  • 1 box Macaroni and Cheese (your choice)
  • Corn (preferably fresh, not canned)
  • Salsa (temp depends on you)

Directions:

• • Cook the ground beef and drain.
  • Prepare the macaroni and cheese per instructions.
  • Cook the corn and drain.
  • Mix all together and add salsa.
  • Use separate bowls for the fussy eaters.

Servings: varies

Preparation time: 20 minutes

Top with crushed tortilla chips, chopped cilantro, and optional jalapeños or green onions. Serve hot, with sour cream on the side if desired.

From Joe Adams –

About ten years ago one of my camping buddies pulled a can of biscuits out of his cooler one cold camping morning and introduced us to this great and simple culinary miracle, Biscuit on a Stick.

A can of Hungry Jack buttermilk biscuits has been a staple in my cooler ever since.

Ingredients:

• • 1 can Biscuits
  • Squeeze Butter
  • 1 Stick

Directions:

• • Roll out a biscuit with your hands so that it becomes elongated and about one inch thick at the center.
  • Wrap it tightly around the end of your stick and pinching it as you go to insure that it stays on the stick while cooking.
  • When done wrapping, the biscuit should take up about six inches of the stick.
  • Heat over the campfire until golden brown.
  • Pull it off the stick, pour butter down the hole left by the stick, and enjoy.

Variation

Sent in by Chris Moore.

The way I like it is to pour butter around the outside of the Biscuit on a Stick and sprinkle sugar on it, then pour your favorite jelly inside. It is very messy, but very good.

Servings: 2 – 5

Preparation time: 10 minutes

As a camping meal these Sloppy Joes have been a regular request for lunch. It may seem mild, so if you like it zesty add a little hot pepper to it for an added kick.

Ingredients:

• • 2 tbsp Vegetable Oil
  • 1 large Onion (diced)
  • 1 small Red Pepper (trimmed, seeded, and diced)
  • 4 large Garlic Cloves (minced)
  • 1 tsp Dried Marjoram
  • 2 lbs Ground Beef (chuck preferred)
  • 3 8-oz cans Tomato Sauce
  • 3 tbsp Sugar
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp Red Wine Vinegar
  • 1 1/2 tbsp Yellow Mustard
  • 1/2 to 3/4 cup Water
  • Kosher Salt and freshly ground Black Pepper
  • 6 Hamburger Buns (toasted)

Directions:

• • In a large cast iron pan, heat the oil over medium-low heat, add the onions and sauté for 5 minutes.
  • Add the peppers and cook for 5 minutes more.
  • Stir in the garlic and marjoram, continue to cook for 2 minutes more.
  • Transfer vegetables to a bowl with a slotted spoon and reserve.
  • Add the meat to the pan, increase the heat to medium, and cook the meat, breaking it up with a wooded spoon, until it just loses its color (about 5 minutes).
  • Pour excess fat from the pan and discard.
  • Combine the meat and vegetables in the pan along with the tomato sauce, sugar, Worcestershire, vinegar, mustard, and 1/2 cup of the water.
  • Bring the mixture to a simmer, cover, and cook for 20 minutes (If the mixture appears to be too dry add the additional water).
  • Season with the salt and pepper to taste.

When you’re ready to serve up the Sloppy Joes, divide the mixture evenly between the buns.

Servings: 6

Preparation time: 45 minutes

– Mark Thompson