How To Make Enchilada Pie in a Dutch Oven on an Open Fire

Back in my summer camp days, we used to do cabin cookout on Monday nights; here cabin groups would prepare meals over an open fire. Once I learned how to master its preparation as a counselor, enchilada pie was my favorite thing to make:

15 Large Soft Tortillas
4 lbs. Ground Beef
Green Bell Peppers
¡Diced Jalapeños!
Enchilada Sauce
Shredded cheddar cheese
Black Olives
Chili Powder
Black Beans
Sour Cream
Frank’s Red Hot


Build log cabin fire and wait until the base is burned down to coals:

1. Brown the ground beef in Dutch oven, breaking it up as it cooks. Sprinkle a bit of cumin, oregano, paprika, salt, pepper, chili powder, and a hefty dose of Frank’s to the beef. Add onions and green peppers and cook until onions are transparent.

2. Add chopped tomatoes and black beans to the meat base. Simmer about 15 minutes. Drain off fat well away from campsite. When done, place meat in tin foil to maintain warmth.

3. Either wash out Dutch oven or line it with tin foil.

4. Spread 3 layers of tortillas over the bottom and sides of the Dutch oven–this layer will almost certainly get burnt but will serve as a base to prevent this from happening to the rest of the pie.

5. Now spread 1/4 of the meat base over the tortillas. Then layer 1/4 of the Enchilada sauce over this. Top with copious amounts of shredded cheese and small amounts of sour cream and black olives. Top with 1 tortilla. Repeat three times until out of meat. Top final layer with tortilla. Top layer should be lots of melted cheese and some jalapeños.

6. Bake in Dutch oven for 20 minutes or longer until sides are bubbling. (Too much heat will cause bottom of Dutch oven to burn creating cleaning problems.)

7. Remove the Dutch Ovens from the coals, let it sit for 5-10 minutes, cut into 8-10 slices, and enjoy!

UPDATE: Camp friend and reader Matthew Burnick got inspired to make some enchilada pie. Unfortunately, he didn’t have a Dutch oven or fire pit so he was forced to make do in his kitchen. Here’s how he made it:

1. Cook seasoned beef in cast-iron skillet with fresh jalapenos and lots of cholula hot sauce

2. When meat is browned, drain, and add onions and peppers till they are cooked

3. Remove meat to separate pot when all is cooked, mix in black beans, enchilada sauce, sour cream

4. line skillet with aluminum foil, and layer with tortillas, beef, cheese, repeat (with a layer of carnitas i had already had made from a few days ago)

5. top final layer of tortillas with cheese and cut jalapeno

6. Bake in oven at 400 till it looks ready

7. nom nom nom nom

Here’s how it ended up:


Eating McDonald’s in Warsaw and London 

Trying Chef Lorena Garcia’s new Cantina Bell Chicken Burrito Bowl from Taco Bell

Chicago’s Sausage Fest


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: