This article is sponsored by BarebonesLiving.com
Some of my most fond memories as a Scout were the dutch oven meals we cooked as a patrol. The month of May meant the snow in the mountains was melting, and we could soon be going on hikes and campouts.
My patrol used this time to do some good activities to hone our survival and cooking skills before the real campouts. This Cinco de Mayo, try out some of these recipes with your troop because you’ll be camping in no time!
Who doesn’t love a gooey, cheesy plate of enchiladas?
- 2 cups of shredded chicken (cooked beforehand)
- 1/2 cup of sour cream
- 1 cup of green chilies
- 8-16 ounces of your favorite shredded cheese
- 2 jars/packages of green enchilada sauce
- 1 package of soft taco size flour tortillas
- Pour a thin layer of enchilada sauce in the bottom of your dutch oven before you set it on the coals. Mix chilies and chicken together. Spread an equal amount of the mixture into the tortillas. Roll them up into neat little taquitos, and place on top of your enchilada sauce layer in the dutch oven. Once all of the enchiladas are in the dutch oven, cover with more enchilada sauce, and top with cheese. Cook for 20-30 minutes, or until the cheese is melted and spreads throughout the dish. Garnish with sour cream.
Or if you prefer a more caveman, simplistic approach to Enchiladas, here is a recipe that will make your troop happy campers at dinner time.
- Vegetable oil for greasing Dutch oven
- 1 (12-ounce) package tortilla chips
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (19-ounce) can green enchilada sauce
- 1 (16-ounce) container sour cream
- 1 (1-ounce) package ranch dip mix
- 2 (2.25-ounce) cans sliced black olives
- 1 (22-ounce) package Tyson Grilled & Ready Chicken Breast Strips, shredded
- 3 cups shredded cheddar cheese
- Prepare 32 coals for the Dutch oven.
- Line oven with aluminum foil then grease the foil with a little vegetable oil.
- Lay a third of the tortilla chips over the bottom of the oven.
- Pour only about one-third of each: pinto beans (about 2/3 of a single can), enchilada sauce, sour cream, ranch dip mix, olives (about 2/3 of a single can), shredded chicken, and cheese over the top of the chips.
- Repeat steps 3 and 4 twice more, using up all remaining ingredients.
- Bake for 40 to 50 minutes using 21 coals on the lid and 11 underneath the oven until cheese is melted and bubbly.
- 2 1⁄2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces
- 4 tablespoons flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 2 -3 jalapeno peppers, seeded and minced
- 3 cups beef stock
- 2 tablespoons tomato paste
- 4 teaspoons cumin
- 1 teaspoon chili powder
- Preheat the Dutch oven on coals, and add cooking oil.
- Toss meat pieces with flour, then brown quickly in oil in the Dutch oven.
- Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer in the oven.
- Cover Dutch oven, and let it cook for about 2 to 2-1/2 hours, until meat is extremely tender.
- Serve as is, or on rice, or folded into warm tortillas.