Dutch Oven Campfire Mexican Casserole

Dutch Oven Campfire Mexican Casserole
Dutch Oven Campfire Ingredients

• 1 lb breakfast sausage hot or regular
• 1 lb ground beef
• 1 medium onion chopped well
• 2 eggs
• 1 can Rotel diced tomatoes drained well
• bread crumbs as needed

Dutch Oven Campfire Instructions :
First of all mix well adding bread crumbs to produce a dense meatloaf.  Place in a #10 Dutch oven that has been sprayed well with a non stick spray.  Cover and cook for about 30 min or until almost done.

While that is cooking, mix 2 boxes of cornbread mix according to the instructions given and add the following:

• 1 small onion finely chopped
• 2 medium jalapenos finely chopped
• 1 can of creamed corn
• Mix well.

Remove meat from oven and carefully drain off any liquid. Pour cornbread mixture over the top of the meat and return to oven for approximately 20 min.  Watch this carefully.  Check for doneness with a toothpick. Well done. Enjoy!

Cowboy Beans

Dutch Oven Camp : Cowboy Beans

Dutch Oven Camp Ingredients

• 2 cups dried red beans
• 2 cups dried pinto beans
• 1 large yellow onion, chopped
• 3 tablespoons garlic, chopped
• 3 green chile peppers, grilled and diced
• 3 vine-ripened tomatoes, grilled, seeded and chopped
• 1 tablespoon vegetable oil
• 7 quarts water or vegetable stock
• 1 smoked ham hock
• 1 teaspoon toasted coriander seed
• 1 bay leaf
• 2 whole dried red chile peppers
• Salt and pepper, to taste
• Soak beans overnight in water to cover, changing water once; drain.

Dutch Oven Camp Instructions
First of all when beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. And then add water or stock and ham hock; bring to a boil. Next is to add beans, coriander seed, bay leaf and dried chiles. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste.  Good to try ! Enjoy!