Camp cooking runs smoother when dinner doesn’t demand a cutting board balancing act or a stack of dirty pans. A Dutch oven pulled close to the coals can do most of the heavy lifting, and the Dutch Oven Cowboy Enchilada Bake leans into that simplicity with big, crowd-pleasing payoff.
Build it in layers right in the pot and let the fire do the work: tortillas soften as they drink up sauce, while beef and beans turn savory and hearty as the heat settles in. Up top, a thick cap of cheese bubbles and browns, smelling like something you’d normally have to drive into town for. Once it comes off the coals, give it a short rest so it firms up and serves cleanly instead of sliding around when everyone’s hovering with a plate.
It’s also easy to plan for—cook the meat ahead at home or brown it at camp, then assemble whenever you’re ready to eat. Scale it up for a bigger crew, or keep it smaller for a quiet night by the fire. Toss a few toppings in the cooler and you’re set for a warm, smoky dinner that feels right at a picnic table.
Dutch Oven Cowboy Enchilada Bake
Equipment
- 10- or 12-inch Dutch oven with lid
- large spoon
- Knife
- Cutting board
Ingredients
- 1 lb ground beef
- 1 small yellow onion diced
- 1 packet taco seasoning 1 oz
- 1 can black beans 15 oz, drained and rinsed
- 1 can enchilada sauce 15 oz
- 8 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup sliced black olives optional
- 1/4 cup chopped green onions optional
Instructions
- Place Dutch oven over medium campfire coals. Add ground beef and onion, cook until beef is browned, about 7-8 minutes. Drain excess fat if needed.
- Stir in taco seasoning and black beans. Remove from heat.
- Layer 3 tortillas on the bottom of the oven, tearing as needed. Top with half the beef mixture, half the enchilada sauce, and half the cheese.
- Repeat with 3 more tortillas, remaining beef mixture, sauce, and cheese. Finish with remaining tortillas and cheese. Sprinkle olives on top if using.
- Cover the Dutch oven and place over campfire coals. Add some coals to the lid. Bake for 25-30 minutes, until cheese is bubbly and melted.
- Carefully remove lid. Let sit 5 minutes before serving. Garnish with green onions if desired.