Prep time: 15 minutes
Cook time: 15 minutes
- 1 pound lean ground beef*
- 1 tablespoon oil
- Half an onion, chopped
- 1 package taco seasoning mix
- ¾ cup water
- 4 (2-ounce) bags nacho cheese chips or corn chips
- 1 small package prewashed shredded iceberg lettuce
- 1 jar/package salsa or pico de gallo
- 1 package prepared guacamole
- Chopped cilantro
- 1 package shredded Mexican cheese blend
- Hot sauce
*I chose grass-fed 93% lean/7% fat ground beef for this recipe. Ground bison also works well. Or if you’re a hunter, ground venison is perfect for camp cooking recipes. It’s lean, which means you can skip having to drain the fat from the meat.
- To save time, chop onion and cilantro at home; store ingredients in zip-top bags and keep cold until ready to use.
- In a skillet, heat oil over medium-high heat. Add ground meat and onion, breaking up the meat with a spoon and stirring until browned. Drain fat from meat if necessary, then add taco seasoning mix and water. (Use half the taco seasoning if you’re using chips that are already heavily seasoned.)
- Simmer meat on medium low for 10 minutes, stirring occasionally.
- Meanwhile, set out the other ingredients to offer a taco “bar.” Cut the chip packages along the long side and allow each person to fill their own taco bags with meat and taco fixings.
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