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.