Dutch Oven Enchilada Casserole

Step 1

Prepare 24 charcoal briquettes if using your dutch oven outside/while camping. Or preheat the oven to 375 degrees Fahrenheit.

Step 2

Add olive oil to the bottom of the dutch oven over the briquettes, or over medium high heat on the stove.

Step 3

Add in the onion, stirring regularly until the onions start to soften and get translucent, about 4 to 5 minutes.

Step 4

Add the ground beef to the bottom of the pan and continue to cook until thoroughly cooked through.

Step 5

Add your taco seasoning, salt, and pepper, and stir it to coat the meat.

Step 6

Remove the meat from the dutch oven and drain out any excess grease.

Step 7

Combine enchilada sauce and tomato soup in a medium sized bowl.

Step 8

Add 1/2 cup of the enchilada sauce to the bottom of the dutch oven and spread it evenly over the bottom.

Step 9

Spread an even layer of tortillas over the bottom of the dutch oven, breaking some in half to fill any gaps.

Step 10

Scoop about 1/3 of your meat mixture onto the tortillas.

Step 11

Spread about 1/2 cup of enchilada sauce over the meat.

Step 12

Then top with 2/3 cup of the cheese.

Step 13

Spread another layer of tortillas evenly over the cheese covering it completely.

Step 14

Repeat with another 1/3 of the meat, more enchilada sauce, more cheese, and more tortillas. .

Step 15

Spread remaining meat, enchilada sauce, and then cheese over the tortilla, ending with lots of cheese.

Step 16

Cover the pan with it's lid.

Step 17

Place 8 briquettes below dutch oven, and 16 on top of the lid.

Step 18

Bake for about 25 to 30 minutes until everything is hot and the cheese on top is golden.

Step 19

Remove the lid and bake an additional 5 to 10 minutes if baking in the oven.

Step 20

Serve with your choice of toppings, and enjoy hot.