Recipe Details
A budget-friendly dinner blending ground beef, macaroni, vegetables, and zesty V8 juice with savoury herbs—perfect for a hearty meal to end your long day with a comforting satisfaction.
Prep Time
10min
Cook Time
20min
| Characteristic | Details |
|---|---|
| Difficulty: | Easy |
| Cost: | Fairly Low Cost |
| Category: | Camping Dinners |
| Seasons: | All |
Ingredients
Ingredients & Servings: Easily customize your meal with our adjustable servings slider. The ingredient list dynamically updates, ensuring perfect portions for your camping adventure, whether solo or with a group.
For 1 Person(s)
Beef Mixture
| 2 oz | Ground Beef (or dehydrated) |
| 1 oz | Celery, diced |
| 1 oz | Onion, diced |
| 1 small can | Tomatoes |
| 2 cloves | Garlic, minced |
| 1 tbsp | Oregano, dried |
| 1 tbsp | Basil, dried |
| 1 tsp | Celery salt |
| 1 dash | Himalayan salt (to taste) |
Macaroni and V8
| 1 cup | Macaroni, dried |
| 1 litre | Water |
| 2 1/2 cups | V8 juice |
Macaroni and V8
| 1 cup | Macaroni, dried |
| 1 litre | Water |
| 2 1/2 cups | V8 juice |
Optional
| 1 slice | French bread or Garlic bread |
Optional
| 1 slice | French bread or Garlic bread |
Hearty Macaroni and V8 Directions
- In a small pan, cook 2 oz ground beef (or rehydrated dehydrated beef) over medium heat (camp stove or fire) for 3-4 minutes until browned, breaking it up with a spoon.
- Add 1 oz diced celery, 1 oz diced onion, and 1 minced garlic clove. Sauté for 2-3 minutes until softened.
- Stir in 1 small can (5.5 oz) chopped tomatoes, 1 tbsp oregano, 1 tbsp dried basil, 1 tsp celery salt, and salt to taste. Cook for 2 minutes to blend flavours.
- In a separate pot, bring 1 litre (4 cups) of water to a boil. Add 1 cup dried macaroni and cook for 8-10 minutes until tender. Drain and set aside.
- Combine the cooked macaroni with the beef-tomato mixture. Pour in 2.5 cups V8 juice and stir well.
- Bring to a simmer over medium heat for 5 minutes, stirring occasionally, until heated through and slightly thickened.
- Serve hot in a bowl, optionally with buttered French bread or garlic toast on the side.
Recipe Notes
- For no refrigeration, use 2 oz dehydrated ground beef (rehydrate with 1/4 cup water for 15 minutes before cooking); fresh beef needs a cooler for short trips.
- Pack dried herbs, celery salt, and macaroni in sealed bags; pre-dice veggies at home if using fresh.
- V8 juice can be from a can, bottle, or a carton, sometimes referred to as a tetra pak—2.5 cups is about 20 oz, adjustable for taste or thickness.
- Buttered French bread or garlic toast is optional—carry pre-made or skip for lighter packing. For myself on canoe and camping trips, I just take a full uncut loaf of french and use ghee butter on pieces.
Nutrition facts
Per Serving
| Kcal: | 450 kcal |
| Fibers (g): | 5g |
| Sodium (mg): | 1800mg |
| Carbs: | 65g |
| Sugar (g): | 15g |
| Fat: | 10g |
| Saturated fat (g): | 4g |
| Cholesterol: | 40mg |
| Proteins: | 20g |