Mexican Dutch Oven Casserole

Sometimes you just want some camp cooking. I got a craving for something my family used to make all the time when camping while growing up. It's a pretty easy thing to cook, and turns out pretty tasty.

It was a bit too windy to setup in the backyard, so I ended up in the front of our garage to do the cooking. Pretty chill just hanging out in a camp chair, having a coke, and occasionally rotating the oven to cook things evenly.

If you'd like to try this out, the recipe is below. Just in case you can't read my mom's handwriting…

Mexican Dutch Oven

• 1 lb. ground beef
• 1 medium onion, chopped
• 4 oz. can of chopped green chiles
• 16 oz. can of refried beans
• 8 oz. jar of taco sauce
• 1 box of cornbread mix
• Grated cheese

Brown the ground beef, cooking the onion with the beef. Once that's done, add in the chiles, beans, and taco sauce. Pour this mixture into the dutch oven.

Prepare the cornbread mix according to the package, and then pour it over the meat and other ingredients. Cook it all until the cornbread is done. Honestly, I never remember how long that part takes - I just kinda eyeball it, and it usually turns out ok, but it's around 30-40 minutes depending on how hot you get the oven.

Once it's done, scoop it out of the oven, serve it with some salsa, lettuce, sour cream, or whatever else you eat with tacos, and enjoy.