Striving for good food in the great outdoors- the pioneer way.

Monday, April 19, 2010

Green Enchilada Stack

Okay, this is our first attempt at completely creating a recipe.  If we did a recipe search, we'd probably burst our bubble of pride and find that we are not all that creative and somebody else already made this up.  But, since we haven't done that we will continue on in our recipe creation state of bliss!

Seems like the Dutch oven lends it self very well to Italian and Mexican type recipes.  Looking back at all the things we have made in the past, there seems to be an abundance of either type of food.  Oh well. 

Green Enchilada Stack
10" Dutch Oven
15 coals on top, 8 on bottom

1 pound ground pork, browned
2 teaspoons cumin
2 teaspoons garlic salt
2 cans (10-ounces) green enchilada sauce
6 flour tortillas
4 ounces cream cheese
1 teaspoon cayenne pepper
1 can (small can) corn, drained
2-3 cups cheddar cheese

In a saucepan, heat the enchilada sauce and cream cheese together until it is melted.  In a separate bowl, combine the meat and the spices.  Spray your Dutch oven with cooking spray, and then place a small amount of sauce in the bottom.  Lay 1 tortilla down, sprinkle with a little meant, corn, sauce, and chese.  Repeat layers using all ingredients up.  Bake with 15 coals on top, 8 coals on bottom for 40 minutes.

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