Easy Dutch Oven Enchilada Pie

Ingredients

  • 2 pounds lean ground beef
  • 1 medium onion, chopped
  • 1 (10.75 oz) can condensed tomato soup
  • 2 (10 oz) cans mild enchilada sauce
  • 1 cup water
  • 9 (8-inch) flour tortillas
  • 1½ to 2 cups (8 oz) shredded Cheddar or Monterey Jack cheese

Looking for a crowd-pleasing, satisfying meal you can cook entirely over the fire? This Dutch Oven Enchilada Pie is a camp favorite and comfort food classic—tender layers of beef, cheese, and tortillas smothered in a bold enchilada sauce. It’s like enchiladas meet lasagna in a one-pot wonder that’s cheesy, savory, and unforgettable.

Cooking Steps

  • 1
    In a 10- or 12-inch Dutch oven, brown the ground beef and onion over hot coals. Drain off any grease or blot with paper towels.
  • 2
    Stir in the tomato soup, enchilada sauce, and water. Simmer for 5 minutes to let the flavors come together.
  • 3
    Spoon 2/3 of the meat mixture into a bowl. Leave the remaining third in the Dutch oven. Layer with:
  • 4
    2–3 tortillas, torn to fit if needed
  • 5
    A generous handful of cheese
  • 6
    Add half of the reserved meat mixture, another 2–3 tortillas, and more cheese.
  • 7
    Add the rest of the meat mixture and top with a final layer of cheese.
  • 8
    Place the Dutch oven back over medium heat and put hot coals on the lid. Bake for 10 to 15 minutes, or until the cheese is melted and bubbly and the tortillas are soft.

Serving Suggestions

 Serve with:

  • Extra warm tortillas on the side

  • A scoop of sour cream

  • Fresh cilantro, sliced jalapeños, or diced avocado


Why You’ll Love It

 Comfort Food Classic – Like a Tex-Mex lasagna
 Made Entirely in a Dutch Oven – Great for campsites or backyard cooking
 Cheesy and Satisfying – Feeds a hungry group with minimal effort
 Customizable – Add beans, black olives, or corn for extra flavor

Roughing It Easy

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