In celebration of the only tortillas you should ever buy, here's my recipe for this week. We were fed these at our Labor Day celebration and they were fabulous. I've wanted a Dutch oven for some time and went out and bought one the next day. The recipe came from Byron's Dutch Oven where there are plenty more good recipes--Barbecue Pork Spare Ribs are also great (though it always tastes best when you're camping, right?)
2 lbs. lean ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 11 oz can mexicorn, drained
1 15 oz can black beans, drained
1 c black olives, chopped
3 T fresh chopped cilantro
2 t chili powder
1 t paprika
1 t cumin, ground
salt and pepper to taste
1 T olive oil
1 medium onion, finely diced
4 garlic cloves, minced
1/2 c green bell pepper, finely diced
2 14 oz cans tomato sauce
1 4 oz can green chilies, diced
2 T chili powder
1/2 t paprika
1/2 t ground cumin
1/2 t red pepper flakes
salt and pepper to taste
2 pounds shredded cheddar cheese
24 10" four tortillas
3 14 oz cans of enchilada sauce
Prepare Filling: Heat a 12" Dutch oven using 20-22 briquettes bottom until hot. To oven add ground beef, onions, and garlic. Cook until beef is brown and onions are translucent. Spoon off excess grease. Stir in mexicorn, black beans, olives, cilantro, chili powder, paprika, and cumin. Salt and pepper to taste. Heat thoroughly then remove mixture from Dutch oven.
Prepare Sauce: Heat a 10" Dutch oven using 12-14 briquettes bottom until hot. Add olive oil, onion, garlic, and bell pepper. Saute until peppers are soft and onions are translucent. Stir in tomato sauce, green chilies (juice included), chili powder, paprika, cumin, and red pepper flakes. Salt and pepper to taste. Bring sauce to a boil and simmer gently 10 minutes. Remove from heat.
Assemble Enchiladas: Place a tortilla in oven with sauce covering both sides of tortilla. Place on a plate and fill with 1/4 - 1/3 cup of the meat filling and sprinkle with cheese. Fold in ends and roll up tortilla. Place in original 12" Dutch oven seam side down. Repeat process for each tortilla covering the bottom of the Dutch oven. Make additional layers as needed. Cover tops of enchiladas with remaining meat filling. Pour remaining sauce over top and sprinkle with remaining cheese.
Bake: Cover and bake using 12-14 briquettes bottom and 12-14 briquettes top for 20 minutes until sauce bubbles and cheese is melted. Alternately, cook in the oven at 350 until sauce bubbles and cheese melts.