Dutch Oven Cowboy Enchilada Bake
Layered tortillas, ground beef, beans, cheese, and enchilada sauce baked to bubbly perfection in a Dutch oven over the campfire—a Tex-Mex classic reimagined for hungry campers and easy group serving.
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.
Notes
Layer ahead in a foil pan for a faster start. Add a ring of coals to the Dutch oven lid for even melting. Serve directly from the oven—this feeds a crowd and disappears fast!