CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-07-03
Serves: 7-8
Prep Time: 60m+
Difficulty: easy
Backpacking: No
Ingredients
- 1 DOZ. CORN TORTILLAS
- 1 CAN ENCHILADAS SAUCE
- 2 LB. GROUND BEEF
- 1/2 LB. GRATED CHEESE
- 1 CAN GREEN CHILIES
- 3 CANS SLICED BLACK OLIVES
- 2 YELLOW ONIONS – SLICED
- 8 OZ. SOUR CREAM
- SALSA 1 GREEN BELL PEPPER – DICED
- BRIQUETTES
Instructions
Line the fire pan with foil and start enough briquettes for 1 Dutch oven. Brown the ground beef in a Dutch oven and remove after browning. Dice the onions and bell peppers. Open chilies, olives and drain them. Open enchiladas sauce and pour a little in the bottom of the Dutch oven. Start layering the Dutch oven with corn tortillas, ground beef, onions, bell pepper, chilies, olives, cheese and some more enchilada sauce. Top with tortillas and cheese. Bake with 16 briquettes on the bottom and 8 on top of the D.O. Be careful not to over bake about 30 minutes. Serve with sour cream and salsa.
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