Dutch Oven Beef Enchilada Casserole
This hearty Dutch Oven Beef Enchilada Casserole delivers comfort and flavor in every bite, perfect for family dinners or a camping feast. Layers of seasoned ground beef, tender tortillas, rich enchilada sauce, and melted cheddar cheese are baked to golden perfection. It's an easy-to-assemble dish that brings the beloved taste of enchiladas to your table with minimal fuss.
Prep Time
20 minutes
Cook Time
35-40 minutes
Total Time
55-60 minutes
Servings
6-8 servings
Keywords
Dutch oven casserolebeef enchiladaeasy dinnerfamily mealcamping foodcheesy casseroleground beef recipeMexican-inspiredcomfort foodone-pot meal
Why This Recipe Delivers
- Perfect for both indoor oven baking and outdoor campfire cooking in a Dutch oven.
- Hearty and satisfying, packed with savory ground beef and rich enchilada flavor.
- Easy layering technique makes assembly straightforward for cooks of all levels.
- Customizable with your favorite toppings to suit any palate.
- A comforting, cheesy meal that's ideal for feeding a crowd or a family.
Ingredients
- 15 mL (1 tablespoon) olive oil
- 1 medium (about 80 g / 1/2 cup) yellow onion, finely diced
- 450 g (1 lb) ground beef (80/20 lean preferred)
- 30 mL (2 tablespoons) taco seasoning
- 2.5 mL (1/2 teaspoon) salt, or to taste
- 1.25 mL (1/4 teaspoon) freshly ground black pepper, or to taste
- 590 mL (20 ounces) red enchilada sauce
- 280 g (10 ounces) condensed tomato soup
- 10 small (about 15 cm / 6-inch diameter) corn or flour tortillas
- 300 g (3 cups) shredded cheddar cheese
Instructions
- If cooking outdoors, prepare 24 charcoal briquettes. If using a conventional oven, preheat it to 190 degrees Celsius (375 degrees Fahrenheit). This ensures your cooking environment is ready when the casserole is assembled.
- Heat the olive oil in the Dutch oven. If using briquettes, place the Dutch oven directly over a few hot coals. If cooking on a stovetop, place the Dutch oven over medium-high heat. Allow the oil to shimmer before adding vegetables.
- Add the finely diced yellow onion to the heated olive oil. Stir regularly, allowing the onions to soften and become translucent, which typically takes about 4 to 5 minutes. This step builds a foundational flavor for the beef.
- Crumble the ground beef into the Dutch oven with the softened onions. Continue to cook, breaking up any large pieces, until the beef is thoroughly browned and no pink remains. This ensures the meat is fully cooked before layering.
- Drain any excess grease from the cooked ground beef mixture. Return the beef and onions to the Dutch oven, then add the taco seasoning, salt, and freshly ground black pepper. Stir well to coat the meat evenly, infusing it with robust flavor.
- In a separate medium-sized bowl, combine the red enchilada sauce and the condensed tomato soup. Whisk them together until smooth. The tomato soup adds a subtle creaminess and balances the spice of the enchilada sauce.
- Spread approximately 120 mL (1/2 cup) of the combined enchilada sauce mixture evenly over the bottom of the cleaned Dutch oven. This prevents the first layer of tortillas from sticking and adds moisture.
- Arrange an even layer of tortillas over the sauce at the bottom of the Dutch oven. You may need to break some tortillas in half or into smaller pieces to fill any gaps, ensuring a complete base layer.
- Scoop about one-third of the seasoned meat mixture onto the tortilla layer, spreading it out as evenly as possible. This creates a balanced layer of protein in the casserole.
- Drizzle approximately 120 mL (1/2 cup) of the enchilada sauce mixture over the meat layer. This helps keep the casserole moist and flavorful throughout.
- Sprinkle about 80 g (2/3 cup) of the shredded cheddar cheese over the sauce and meat. This cheese will melt beautifully, binding the layers together.
- Place another even layer of tortillas over the cheese, ensuring it is completely covered. Again, break tortillas as needed to fit the shape of your Dutch oven.
- Thirteenth Step: Repeat the layering process: add another one-third of the meat mixture, followed by another 120 mL (1/2 cup) of the enchilada sauce, and then another 80 g (2/3 cup) of shredded cheese.
- Fourteenth Step: Place the final layer of tortillas on top of the cheese. Spread the remaining meat mixture evenly over these tortillas.
- Fifteenth Step: Pour the remaining enchilada sauce over the meat layer, ensuring good coverage. Then, generously top the entire casserole with the remaining shredded cheddar cheese, creating a thick, cheesy crust.
- Sixteenth Step: Cover the Dutch oven with its lid. If cooking outdoors with briquettes, place 8 briquettes below the Dutch oven and 16 hot briquettes on top of the lid. If using a conventional oven, simply place the covered Dutch oven in the preheated oven.
- Seventeenth Step: Bake the casserole for approximately 25 to 30 minutes, or until the casserole is bubbling hot throughout and the cheese on top is mostly melted.
- Eighteenth Step: If a golden-brown and slightly crispy cheese topping is desired, remove the lid and bake for an additional 5 to 10 minutes, especially if baking in a conventional oven. This step achieves that perfect cheesy crust.
- Nineteenth Step: Carefully remove the Dutch oven from the heat. Allow the casserole to rest for 5-10 minutes before serving. This helps the layers set and makes for easier serving.
- Twentieth Step: Serve the Dutch Oven Beef Enchilada Casserole hot with your favorite toppings such as sour cream, fresh cilantro, diced avocado, or jalapeños. Enjoy the rich, comforting flavors!
Tools You’ll Need
- Large Dutch oven with lid (5-7 liter / 5-7 quart capacity)
- Cutting board
- Sharp knife
- Large mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Whisk (for sauce)
- Oven mitts or heat-resistant gloves
- Charcoal briquette chimney starter and tongs (if cooking outdoors)
Essential Success Tips
- Drain the ground beef thoroughly after browning to prevent the casserole from becoming greasy.
- Use good quality tortillas that are pliable; slightly warming them can prevent tearing during layering.
- Don't skip the resting time after baking; it allows the casserole to set, making it easier to portion and serve without falling apart.
- For an extra layer of flavor, consider using a blend of cheeses, such as a Mexican blend or Monterey Jack with cheddar.
- Ensure your briquettes are fully lit and covered in ash for consistent heat if cooking outdoors.
Professional Cooking Secrets
- To elevate the flavor, toast your tortillas lightly in a dry pan for a few seconds per side before layering. This adds a subtle nutty depth and helps them hold their structure better.
- For a deeper, more complex sauce, sauté a minced clove of garlic with the onions and beef, and consider adding a pinch of cumin to your taco seasoning mix.
- If cooking over coals, rotating the Dutch oven every 10-15 minutes and swapping the top and bottom briquettes helps ensure even cooking and browning.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper to the ground beef mixture.
- To make it vegetarian, substitute the ground beef with an equal amount of cooked black beans and corn, or a plant-based ground "meat" alternative.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Absolutely! While corn tortillas are traditional for enchiladas, flour tortillas work wonderfully for this casserole, often providing a softer texture. Just ensure they are small enough to layer easily in your Dutch oven.
How do I know if my Dutch oven is hot enough with briquettes?
A general rule for baking in a Dutch oven with briquettes is to use twice as many coals on top of the lid as below the Dutch oven. For 190 degrees Celsius (375 degrees Fahrenheit), you'll typically need about 24-25 briquettes total. If cooking in colder weather, you might need a few more.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, add an extra 10-15 minutes to the covered baking time to account for starting from cold.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 35g, Fat: 28g, Carbs: 25g (estimated per serving, based on 8 servings)
Allergy Information
Contains dairy and gluten (from tortillas, though gluten-free tortillas can be substituted). May contain soy depending on taco seasoning and enchilada sauce brands. Always check ingredient labels for specific dietary concerns.
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