FOOD CALCULATOR
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General
Ingredients 8 servings
Ground Beef, prefrozen
2.0
pound(s)
Plant-Based Beef Crumbles
2.0
pound(s)
Yellow Onions
1.0
whole
Diced Green Chilies (7 oz)
1.0
can(s)
Red Enchilada Sauce (19 oz cans)
2.0
can(s)
Corn Tortillas
12.0
whole
Shredded Cheddar & Jack Cheese Blend
3.0
cup(s)
Vegan Cheese, Shredded
3.0
cup(s)
Diced Tomatoes (14 oz)
1.0
can(s)
Refried Beans (16 oz cans)
2.0
can(s)
Long-Grain White Rice, cooked, prefrozen
1.0
cup(s)
Green Cabbage, shredded
1.0
whole
Avocados
2.0
whole
Lime, juiced
1.0
whole
Sour Cream
1.0
cup(s)
Non-Dairy Sour Cream
1.0
cup(s)
Dietary Restrictions
Dairy
Beef
Recipe Instructions
PRE-TRIP PREP: Brown and drain ground beef with onion and green chilies at home; cool and freeze. Cook rice; cool and freeze. Best done on a layover day.
ON THE RIVER: Prepare 26 briquettes (12 below, 14 on top) for a 12-inch Dutch oven. Heat thawed beef mixture in Dutch oven on camp stove to warm. Remove from oven. Pour a thin layer of enchilada sauce in bottom of Dutch oven. Dip tortillas in sauce; layer with beef, cheese, and diced tomatoes. Repeat layers, ending with remaining enchilada sauce and a generous covering of cheese. Cover and bake 35–40 minutes until cheese is bubbly. Serve with warm refried beans, rice, avocado, cabbage, and sour cream.
