Dutch Oven Enchilada Bubble Up

An Enchilada Bubble Up to spice up your next camping trip.

Prep: 15 min | Bake: 45 min | Yield: 6 to 8 servings

Ingredients

1 pound ground beef
1 packet taco seasoning
2 tablespoons water
1 (4 ounce) can diced green chiles
12 Rhodes Dinner Rolls, thawed
10 ounces enchilada sauce
1 cup grated Cheddar cheese
1 cup grated pepper jack cheese
Cilantro, avocado and sour cream for garnish

Instructions

Brown the ground beef in a Dutch oven. Remove cooked ground beef and place in a mixing bowl. Wipe excess grease from the Dutch oven with a paper towel.
Stir the taco seasoning and 2 tablespoons of water into the ground beef, then add green chiles.
Cut each dinner roll into 4 pieces. Spread evenly on the bottom of the Dutch oven. Top with the ground beef mixture. Drizzle with enchilada sauce and sprinkle the cheese evenly over the top. Cover and let rise for 30 to 45 minutes.
Bake* for 45 minutes at 400 degrees F or until the rolls are cooked through and golden brown.
Top with cilantro, avocado and sour cream.

Notes

* For a 10 inch Dutch oven you will need 25 hot charcoal briquettes. Place 17 coals on top of the Dutch Oven lid and 8 coals underneath the Dutch oven.

* For a 12 inch Dutch oven you will need 29 hot charcoal briquettes. Place 19 coals on top of the Dutch Oven lid and 10 coals underneath the Dutch oven.

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv