Laundry and Meal Prep Day: Nachos, Tacos, Omelets & a Breakfast Casserole

April 13, 2022

4 meals prepped and ready for the week! Breakfast casserole, sausage for omelets, taco meat for tacos and nachos.

Laundry day seems to be a day of back and forth distraction, so I have learned to use it as a meal prep day, especially since cooking in the RV makes it hot in here.

Today, amidst 4 loads of laundry, I am prepping sausage for a breakfast casserole tonight and stuffings for omelets, as well as beef for nachos and tacos for later in the week.

It’s a travel week, so the more I can prep in advance, the lower the likelihood we will eat out ( a killer for both budget and allergies!). I didn’t just start this practice as RVers, though, I have been doing this for years and it has been a huge help in getting things done while still leaving me free time.

Here’s a quick how to on my simple recipes using very few dishes and getting it all done faster than I can get laundry done! If have videos on our Patreon, so if you haven’t already, come join us at Barnes On the Move to see those and other behind the scenes moments.


For these dishes you’ll need:

  • 1 lb sausage (we like Jimmy Dean’s Regular)
  • 12 eggs
  • milk
  • salt
  • tater tots
  • shredded cheese
  • shallow baking dish (mine is about 4×6)
  • skillet (we love cast iron!)
  • mixing bowl
  • storage container

Start by browning the sausage, drain and set aside to cool. Keep about 1/3 in the container to save for later.

breakfast casserole Spray or grease the bottom of your baking dish (shallow helps the center egg cook without burning the edges or top). Line with tater tots, cover with a layer of sausage (about 2/3 of the pound). Whisk your eggs, milk and salt together to your taste and pour over tots and sausage. Bake at 325 for 45 minutes to an hour, or until the center is firm. Adjust temperature lower if the edges are cooking too fast. Remove from oven and add a layer of shredded cheese. Allow to melt before serving.

omelets using the other 6 eggs, whisk together 1-2 at a time. Get your skillet warm and be sure it is greased. Pour egg onto skillet and allow to slightly firm, then flip. On the cooked side up, add cheese, sausage and any veggies you’d like. When cheese is nearly melted, fold in half and move to plate.


For these dishes you’ll need:

  • 1 lb ground beef (the leaner, the better)
  • taco seasoning (we use premade packets, no shame in premade–work smarter, not harder!)
  • Tostitos scoops
  • taco shells
  • shredded cheese
  • 1 can refried beans (optional)
  • veggies and sauces to top
  • baking dish
  • skillet
  • measuring cup

Brown the full pound of beef, drain and return to pan. Mix your seasoning in and allow to simmer until meat has absorbed liquid. for additional flavor and to get more servings, mix in your refried beans and allow to simmer, or you can add later.

Place into storage container for when you are ready to serve.

nachos Layer your Scoops on a plate and add meat mixture to each chip (trust me, it’s worth the attention to detail). Add a layer of cheese and bake for a few minutes until hot. Add veggies and toppings and serve.

tacos If you didn’t add refried beans to the meat mixture, now would be a good time, or add as a separate layer to taco shells. We like the stand and stuff. Line them up on your baking sheet, layer your beans, meat and cheese, bake until hot and cheese melts. Add toppings and serve.

This multitasking is a helpful way to get more done, allowing me to just answer work calls as needed for a bit, then get back and focus when I am finished. I also like that it means less heat in the camper every night at dinner and only once or twice a week, making it easier to cool at bedtime. While we do have an outdoor kitchen, it only has a stove or our Blackstone, so I still have to come back in to bake things or put them away. This just seems easier for me, especially on clean up since I can reuse the several dishes and only clean up once.

Thanks for reading and spending some time with me. I’m gonna go grab the last load of laundry and get it put up, then get back to work for a late afternoon/evening shift.

Become a Patreon of Barnes On the Move to see videos from the kitchen and lots of other content about our travels and life traveling around Florida. You can share your pictures or variations on these recipes there as well as on our other social media pages.

Like or comment below and share with others to support the blog! I post weekly on a variety of topics about travel, family, cooking and education. Until next time, follow or interact with me on Twitter @AddictedtoTeac1. Support us and follow along on our RV travels around Florida (mostly) at Facebook & Twitter: BarnesOnMove or join us for more in depth and personal interactions at Patreon: Barnes On The Move

In the Kitchen for Taco Night – Recipe Blog

June 17, 2021

Yes, I know it’s not Tuesday the day this post is coming out, but two thoughts come to mind. One, you must have time to prepare and two, can’t every day be Taco Tuesday? In our house, it absolutely can.

This recipe has been modified over the years to become the favorite that it is now. I have both a pepper allergy and a wheat allergy, so this recipe is **GLUTEN FREE** for those of you also watching glutens, like me. The beauty of this recipe is that it can be adapted for small or large meals, or for crunchy or soft tacos or even nachos. I have premade the meat and frozen it before in both a serving dish and a freezer bag for camping.

Don’t worry, I won’t drag this out for you, I’ll get to the point, add in some pictures and tricks to help, as well as add in a savable/printable recipe card at the bottom. Prep takes about 20 minutes, bake for 7-10 minutes, then serve–which means this meal can be on the table in about 30 minutes, less if you prep the meat in advance. So let me share this delish dish with you!

First, let’s start with the ingredients you’ll need for shopping.

  • 1 lb. lean ground beef (or turkey)
  • 1 can of refried beans
  • 1 packet of taco seasoning mix
  • your choice of either crunchy shells (I recommend the stand and stuff), tortillas (if you choose flour tortillas, this is no longer gluten free), or tortilla chips (I recommend Tostito’s Scoops)
  • Toppings such as cheese, sour cream, lettuce, tomato, or anything else your family may like!

Next, let’s talk kitchen supplies.

  • frying pan
  • spatula
  • oven (conventional or toaster, either will work)
  • colander
  • measuring cup
  • can opener
  • a baking dish, a 9×13 works perfectly for a 10 pack of stand and stuff shells or soft tacos, or that size or a 9×9 dish for the nachos, depending on how many you are feeding
  • optional-cutting board and knife (for those veggies, if you don’t buy precut!)
  • optional-parchment paper or foil (For lining the baking dish and to make for easy clean up)

Finally, let’s get cooking!

Step 1: Brown the meat, drain, return to pan

Step 2: Add in the seasoning. The packet should have instructions, but a helpful tip I have is to premix the seasoning with water in a measuring cup so it mixes better with the meat. Pour over and stir in. Let simmer for 5 minutes

Step 3: Add the refried beans into the meat mixture. I find this works best by spooning in and mashing it a little, then stirring it together. Let it simmer for another 3-5 minutes until it is thick and all mixes well. I like the beans in this recipe for a few reasons–better flavor, beans are a great source of protein (some may argue better than meat for you, and for the environment), and it doubles the amount of the primary ingredient which is a HUGE cost saver if you are on a budget.

Step 4: Preheat your oven to 325 degrees Fahrenheit (or 160 Celsius)

Step 5: Prep your baking dish of choice (you do not need to spray or line it, but if you want easy clean up, I suggest lining with foil or parchment paper) and put in your taco shells or tortilla chips

Step 6: Spoon the meat/bean mixture into your shells or chips. I suggest using a tablespoon and I usually put in about 1 1/2 tbsp per taco shell. If you use the 10 pack of the stand and stuff shells, this will leave some left over for a quick nacho lunch the next couple of days, or for a nacho dinner another night this week–maybe even as an addition tonight!

Step 7: Add cheese

Step 8: Bake at 325 degrees F (160 degrees C) for 7-10 minutes, or until cheese is melted

Step 9: While that is baking, you can chop your veggies and set the table. If you are lucky enough to have a kitchen helper or two, they could be taking care of this while you are doing the other steps before, so you can have a few minutes to clean up and load the dishwasher to have less clean up after dinner. If someone else does that, then enjoy a few minutes to yourself!

Step 10: Serve and enjoy!

If you keep a recipe catalog, book, or file, Here’s a quick recap of the recipe for you!

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