Dutch Oven Beef Enchiladas (Dutch Oven)

Dinner

Ingredients 10 servings

Ground Beef, prefrozen 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)

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)

Dietary Restrictions

Dairy

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.