Tortilla Lasagna
Here is a Tex Mex-style Dutch oven recipe I developed a few years ago that is great for home or camp cooking and that I have often been asked to repeat. As an option you can garnish it with fresh cilantro and serve with sour cream and/or guacamole. Include a bottle of hot sauce on the side for those who like the heat!
Ingredients:
1 pound, lean ground beef
1 medium onion
2 medium sized tomatoes
1 medium sized green pepper
2 medium sized chili peppers
1 15-oz can of black beans
1 tbs. chili powder
½ tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
1 pkg. shredded cheddar cheese
1 pkg. shredded Monterey Jack cheese
6 tortillas (large diameter, to fit into Dutch Oven)
Directions:
Remove seeds from and dice the the green peppers and chili peppers. Dice the tomatoes and onion. Pre-heat Dutch Oven. Cook ground beef, onion and peppers until beef is browned and onions are translucent. Remove meat mixture from the Dutch Oven, drain and discard beef drippings. Mix the beans, tomato and spices along with about 1/3 cup of water from the beans into the Dutch Oven. Stir occasionally until mixture is just beginning to boil. Mix cheeses together in a separate bowl. Layer ¼ of the beef mixture over the beans & tomatoes in the Dutch, followed by a tortilla, a layer of cheese and a tortilla. Repeat the layer process until all ingredients are in the Dutch.
Cover the Dutch Oven and bake at 350° for about one hour or until heated through. Use 24 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 15 lit briquettes on top and 9 underneath your Dutch oven. Replace your coals about every 30-40 minutes. You may need more coals in windy or cold weather.
Serve up your tortilla lasagna with a spoon, ensuring that each portion includes all layers. Or, invert the Dutch over a large plate and cut into wedges.
Serves 6 to 8