Monday, April 4, 2011

Dutch Oven Enchilada Casserole

 We've become pretty good cooks because we are trying one to two to three new meals every week. I think cooking well, just depends on knowing how to mix ingredients together, and maybe adding a thing or two, to make something taste the way you like it. 

One of our favorite TV shows is Chopped and maybe that's helped us a little to be creative. Of course we're not pro dicers, or slicers or anything. But we enjoy it. And that's what matters.

This meal turned out delicious. I had a meal similar to this at a Relief Society activity, where they taught us about dutch ovens. Ever since then I've wanted a dutch oven, and like I said before, we just got one. I do have to say, our enchiladas tasted much better than the ones I had at the RS activity. I think because they had more meat and less sauce. Anyway, we'll definitely be making this one again.
1 1/2 lbs. ground beef
1 tsp. Salt
1 TBS chopped garlic
1 can (10 oz.) tomato soup
2 cans (10 oz. each) red enchilada mild sauce
1 can water (10 oz.)
6 large tortillas
2 cup shredded cheddar cheese
1. Brown the ground beef with salt and garlic in a pan(You could also add onion, if you like)
2. Add tomato soup, enchilada sauce and water.
3. Simmer for 5 minutes.
4. Pour 1/4 of mixture into dutch oven.
5. Tear tortillas into pieces, and place 2 tortillas on top of the mixture.
6. Pour another 1/4 of mixture on top of tortillas.
7. Sprinkle with 1 cup of cheese.
8. Add another layer of 2 tortillas.
9. Pour another 1/4 of mixture on top.
10. Add another layer of 2 tortillas.
11. Pour the rest of the meat mixture on top.
12. Sprinkle the remaining 1 cup of cheese over mixture.
13. Cover with the lid and briquettes.
14. Cook for 15-20 minutes. 

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