Dutch Oven Enchilada

Bro. Williams 4th Ward

12-14 in Dutch Oven, 20-24 briquettes, can opener, knife, cutting board

1 Lg. pkg. (3 doz.) corn tortillas
2 32 oz. Cans enchilada sauce 1 can sliced olives
1 or 2 cans whole kernel corn 1 or 2 cans red kidney beans
1 or 2 cans black beans

Brown and drain
2 lbs. hamburger 1 very large onion
1 clove garlic crushed
(can add taco seasoning mix for flavor)

4 C (approx) cheese mix - shredded white and yellow mix

Oil the Dutch oven
Layer: Sauce
Tortillas
Meat
Beans and corn
Cheese (small amount per layer)
Repeat as needed to fill Dutch oven. Cook approx. 1 hour on med coals to heat through. Add cheese to cover top the last 15 minutes.
Serve with sour cream, guacamole, refried beans and green salad.

Note: for a fun variation make Mexican Lasagna with cooked lasagna noodles instead of corn tortillas, and add 4 cups of cottage cheese mixed with 2 beaten eggs, chopped cilantro and refried beans.

Tip: brown and freeze the meat mixture before camp. Print Recipe