-
Ingredients: Nacho chips, 1/2 cup shredded cheese for every three people, lettuce, tomatoes, and peppers. Spice things up with ground beef, jalapeno peppers, salsa, sour cream, and any seasonings you want. You will need a casserole dish to cook in.
Place the chips in the bottom of the casserole dish. Add the cheese and place the dish in your solar oven, making sure the oven is facing direct sunlight. Wait until the cheese is melted, about 45 minutes. Add ground beef and seasonings. Serve in bowls with lettuce, chopped tomatoes, peppers, and sour cream. -
Ingredients: pinto beans and a pinch of salt. If you like, add onions, garlic, and a one to three slices of bacon.
Soak the pinto beans in water overnight. Drain the water and place the beans in an oven-safe dish and cover with half an inch of water. Add the salt and any other ingredients you want. Cook in the solar oven as long as possible; beans started in the morning should be ready for dinner. Keep an eye on them; if the water evaporates, just add some more. When they are tender, they are ready to eat. -
Ingredients: chicken legs, garlic, salt and pepper.
Place the defrosted chicken legs in a cooking bag. They should be arranged in a single layer, so they do not rest on top of each other. Spread the garlic liberally over the chicken. Add salt and pepper (optional). Close the cooking bag, place it on the cooking surface of the solar oven, and cut a small slit in the top of the bag. At 350 degrees (easy on a sunny day), your chicken will be ready to eat in about one hour.
