International Dutch Oven Society Chapter – Richmond, VA

Main Dish

1 lb hamburger
8 large flour tortillas
1 onion
2 cups cheese
2 cans enchilada sauce
1 can refried beans
2 cans 8oz cans tomato sauce
salt,pepper,and garlic powder
Garnish
shredded lettuce
sour cream
chopped tomatos

Mix the enchilada sauce and tomato sauce in a medium size bowl and set aside. Season the hamburger and onion with salt,pepper and garlic powder then brown in a dutch oven or medium heat. Remove meat from dutch oven and drain grease. Mix meat with 1 cup of the enchilada sauce mixture in a seperate container. Add 1/4 cup enchilada sauce to the bottom of the dutch oven and place 2 tortillas over the sauce. Top with 1/4 cup of enchilada sauce and 1/2 of the meat mixture. Top with 2 more tortillas then another 1/4 cup enchilada sauce. Spoon on the refried beans and 1/2 of cheese. Top with 2 more tortillas abother 1/4 cup of the sauce then rest of the meat mixture and 2 more tortillas. Add rest of the sauce and cheese. Cover and cook until the cheese is melted and c asserole is bubbly. Slice and serve with garnish.

Recipe comes from Camp Chef cookbook.

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2 lbs of ground beef or turkey
1 lb of bacon,cut into pieces
1 onion,chopped
1/2 c ketchup
1/2 c barbque sauce
1 tsp salt
4 tbsp mustard
4 tsp molasses
1 tsp chili powder
2 tsp pepper
2 (16oz) cans kidney beans
2 (16oz) cans pork and beans
2 (16oz) cans butter beans

Brown ground beef/or turkey,bacon,and onion. Drain. Combine all other ingredients except the beans. Stir well. Add beans combining thoroughly. Bake 1 hour at 350 degrees

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Made this camping with fellow Old Dominion Iron Chefs members.

White Chicken Chili
1 pkg white chicken chili seasoning mix
1 lb boneless,skinless chicken breasts cut into 1/2 in cubes
(we used ground chicken)
2 cans (15-16)can white beans,undrained
1 cup water
1 tbsp of vegetable oil is you cook the breasts

Heat oil in Dutch oven and cook until chicken in no longer pink. drain juice then add season mix,beans and water,stir to combine bring to boil and cover reduce heat and simmer for 10 mins. stir occasionally. makes 4 servings

ribs

Made this in my backyard and they where awesome!!!!
2-3 pounds of ribs
2-3 onions
4 gloves of garlic (pieces)
1-2 bbq sauce

oil bottom of DO liberally
chop onions, garlic and place in DO and coat onions so they don’t stick.

About 14 coals on top of a 12″ DO and 7 on the bottom. Cook until tender about 2 hours.

Drain fat from DO and pour and cover ribs in sauce and let heat up about 15-20 mins

LASANGA

1 1/2 lb lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2 1/4 C cottage or ricotta cheese
1/4 C grated Parmesan cheese
13 lasagna noodles
1 1/2 tsp oregano
3/4 C hot water

Preheat DO. Brown the ground beef. When done, remove the beef to a large mixing bowl. Add spaghetti sauce (I used Prego) to beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve some for topping), eggs and oregano and mix well.

Layer in DO as follows:
4 noodles broken
1/3 meat mixture
1/2 cheese mixture
**************
5 noodles broken
1/2 remaining meat mixture
remaining cheese mixture
**************
remaining broken noodles
remaining meat mixture
remaining mozzarella sprinkled
on top
Pour hot water around the edges of the DO. Cover and bake for one hour. Check frequently.

Hint: 12 briquettes on top, 12 on bottom. I added more on top during the last 10 minutes to brown the top layer of mozzarella.

Thanks to Judy and Diane for the recipe!!

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