Dutch Oven Enchilada Casserole & Spanish Rice

Sturgeon fishing Sept. 2021

Dutch Oven Enchilada Casserole

Brown 2 lbs. hamburger

Puree:  one onion and 4 cloves of garlic.  Add to browned hamburger.

Add:  1/4 c. taco seasoning

1/2 c. water

Simmer while making the sauce. 

Sauce

Place in blender:

30 oz. pinto beans

6 oz. tomato paste & 3 cans of water

1/4 c. taco seasoning

Spray a 12 inch dutch oven and cover the bottom with some of sauce. Add the rest of the sauce to the hamburger mixture.  

Cut 12 to 15 tortillas into strips.  Place 1/3 of strips on top of the sauce in dutch oven.  Then 1/3 of sauce.  Then 1 cup of  mexi cheese.  Repeat layers 2 more times.  

Place over 10 coals with 24 coals on top.  Bake 45 minutes until heated thru and the cheese is melted.  Serve with sour cream and taco sauce and/or salsa.  

Spanish Rice

Place in Instant Pot:

4 c. long grain white rice

Puree:  1 onion and 4 cloves of garlic and add to instant pot 

5 c. water

1 t. salt

1 1/2 t. chili powder

1 t. cumin

1/2 t. garlic powder

1/2 t. oregano

15 oz. tomato sauce

Stir and seal.  Pressure for 4 minutes.  Natural release for 10 minutes and then vent.  

Served these with a wedge salad or strawberry lettuce salad and chips and salsa.  

For Dessert:

Cinnamon Tortilla Rolls

6 flour tortillas

2 to 3 T. butter

4 to 6 T. sugar

1 1/2 tsp. ground cinnamon

Heat 1 T. or less of  butter in a cast iron skillet over medium-high heat.  Fry tortillas about 30 seconds per side until lightly golden brown.

Combine sugar and cinnamon in a small bowl and sprinkle on one side of the cooked tortilla.

Roll up with the cinnamon on the inside.    

If you want to be really fancy make a cream cheese/frosting dip.