Howard's Onion, Chili & Cheese Casserole

Serves: 8


1/2 recipe
4 large yellow onions, sliced
2 pounds Velveeta cheese, sliced as thin as you can
3 dozens corn tortillas, cut in 1 1/2-inch strips


Prepare 1/2 recipe of Howard's South Texas Chile per directions.

Take a 14 inch Dutch Oven and spoon some of the chili into the bottom of the Dutch. About 1/2 inch will do. Take your tortilla strips and cover the chili with your strips all running the same direction. Next, add another layer of tortilla strips running at right angles to the first layer. Now, place a layer of onion slices over the chili then add a layer of cheese slices.

Repeat the process till you’ve used all the onion slices and velveeta cheese. Bake in the Dutch for about 30 - 40 minutes with 14 - 16 briquets underneath and about an equal number on top. Howard says don’t be stingy with the onions!

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 8
Calories from Fat: 0

This Howard's Onion, Chili & Cheese Casserole recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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