|
1 |
large onion, chopped | Equipment: |
| 2 | pounds ground beef | Dutch oven |
| 1 | 10 oz. can tomato soup | cooking spoon |
| 2 | 10 oz. cans enchilada sauce | mixing bowl or something to hold beef and onion after cooked. |
| 12 | oz. package grated cheddar cheese | |
| 10 | (or more) flour tortillas | |
| 1 | cup sour cream | |
| 2 | cans Ranch Style beans | |
| 1 | can chopped green chiles | |
|
24 |
briquettes | |
| Cook ground beef and onion in Dutch oven till cooked. Remove beef and onion and place in large bowl. Stir soup, beans and enchilada sauce into beef and onion in the separate bowl. Now, let's start the layers. Spoon 1/4" layer of meat, onion, beans and sauce into bottom of Dutch oven. Cover with layer of torn tortillas. Sprinkle layer of cheese on tortillas (save some cheese for the top). Repeat layers until mixture is used up. Top with remaining cheese. Put 15 briquettes on top, 8 on bottom and bake for 35 - 40 minutes. Serve with sour cream. Throw the extra briquettes into the campfire. |