Thursday, August 29, 2013


Recipe & Photo Submitted by: Rick Beach

Use a 10-12 Inch Dutch Oven/Charcoal top and bottom/Medium heat/350 Degrees
Use the 3 uppy-down charcoal counting method for heat management to avoid bottom burn.

6-8 Large Flour Tortillas torn in 2 inch squares
    For Beef version use Chili Con Carne or "Cattle Drive" Chili with Beans
              2 15 oz Cans of Chili Con Carne with Beans or Chili with Beans
   For Chicken Version  Use Cooked Shredded Chicken and Black Beans
              2 Cups oooked Chicken (Shredded) 
              1 15oz Can of Black Beans (Drained)
3 Cups Cooked Spanish Rice 
15 oz Sour Cream
1 Large Sweet onion chopped
2 to 3 Tomato's raw diced and liquid drained
1/2 Cup Finely chopped fresh Cilantro (Apprx 1 good size bunch)
1 cup Shredded Cheese. (Cheddar or Mex mix)
1/2 head Iceburg Lettuce chopped fairly well
1/2 tsp Salt
1/8 tsp Pepper

Grease or spray oil the dutch oven. Layer 1/2 the torn tortillas on the bottom
and a short way up the sides. Spread a thin layer about 1/2 inch of Spanish rice over the tortillas on the bottom.  Dump in the 2 cans of Chili con carne with beans or the Shredded Chicken and Black Beans.  On top of that add another 1/2 inch layer of Spanish Rice.  Spread 1/2 the shredded cheese on top of the rice. Layer the remaining 1/2 of the torn tortillas on top of the layers. Fit a piece of Aluminum Foil, or parchment paper, directly on top of the con carne and tortillas to help lock in moisture to keep the tortillas soft. Cover with Dutch Oven lid and bake (350 degree heat) for 35-45 minutes. Don't open during cooking.

Remove oven from heat, remove lid, leave the foil on, and let stand to cool for
15 minutes.

During this wait time, mix the chopped onions, diced tomato's, cilantro, salt and
pepper. Toss mixture in its own container and drain any liquid.

After the 15 minute cooling period and just before serving pull the foil off. Spread
the sour cream on top of the casserole. Next spread the Onion-Tomato-Cilantro
mixture on top of the sour cream. Spread the chopped lettuce on the tomato
mixture. Finally sprinkle the remaining shredded cheese over the lettuce.
Dig in.  (Serve with Corn Chips and Homemade Salsa)
Serves 8-12

In your home oven use a glass dish 7x11x2 cover with foil and bake 350 for 35-45 minutes.

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