Serves: 20
Total Calories: 286
Prep time: n/a
Cook time: 60 minutes
Total time: 60 minutes

1 pound lean ground beef
1 pound lean ground pork
1 large onion, diced
3 cloves garlic, pressed or minced
1 teaspoon salt
2 (15-ounce) cans red kidney beans, drained
1 (10 3/4-ounce) can tomato soup
2 (14-ounce) cans enchilada sauce
2 (10-ounce) cans Rotel Diced Tomatoes and Green Chillies , pour off a little of the liquid
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
1 cup fresh mushrooms, sliced
1 large green bell pepper, diced
1 (7-ounce) can diced mild green chili or 4 jalapenos diced, seeds removed
1 bunch green onion, chopped
1 package large flour tortilla
2 cups grated Cheddar cheese
2 cups grated Monterey Jack cheese OR 4 cups mixed Mexican grated cheeses
sliced olives
2 Roma tomatoes, diced

14” Dutch oven: 12 bottom coals, 16 top coals (about 350°F)

Brown ground beef and pork, salt, garlic, and ¾ of the onion. Drain off excess fat, add beans.

In a medium bowl mix tomato soup, enchilada sauce, Rotel’s, cilantro, and cumin. In another, combine mushrooms, green pepper, green onion, chilies, and the rest of the large onion. Reduce the total amount of chilies if a milder product is desired.

Pour a small amount of sauce into Dutch oven (just enough to cover the bottom). Use 1 tortilla and pieces of a second one to cover the bottom of the oven. Alternate tortillas, meat, sauce, vegetables, and cheese in three layers. End with cheese on top. Cook 45 to 60 minutes to blend flavors.

Top with sliced olives and diced tomatoes. Provide sour cream, tortilla chips, and salsa for garnish.

Nutritional Facts:

Serves: 20
Total Calories: 286
Calories from Fat: 128

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Dutch Oven Enchiladas Supreme
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