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

Sunday, August 8, 2010

Bean Burrito Casserole

Since we are now camping with a very busy 18-month old, our campground recipe choices need to be simpler.  We tried this recipe out last week and decided there aren't many campground casseroles out there that would be a whole lot easier.

As we've mentioned before, the Dutch oven really lends itself well to Mexican or Italian dishes or casseroles.  Since it uses the pre-made frozen burritos (of your choice), it takes only minutes to whip up and get over the hot coals.  We adapted a recipe that we found at

Bean Burrito Casserole
10" Dutch Oven
14 coals on top, 8 on bottom

1 package (8-10) bean and cheese burritos (or if you want meat ones, that works too)
1 10.5-ounce can cream of mushroom soup
1 8-ounce container sour cream
1 4-ounce can diced green chile peppers
1/2 cup taco sauce
1 cup shredded Cheddar Cheese
Standard taco trimmings: chopped tomato, salsa, avocado, black olives, etc.

Place the burritos in your dutch oven.  We had to lay them on their side to get them all to fit in there.  In a bowl, combine the soup, sour cream, green chiles, and taco sauce.  Pour over the burritos and then top with cheddar cheese.  Bake for 30-40 minutes with the number of coals we've listed above.  Serve them up with the toppings of your choice!  Easy Peasy!

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