You’ve probably noticed that we are big fans of the dutch oven here at SunnyScope, primarily for their incredible versatility. It takes a little practice to fine-tune the temperature aspect, but even the practice rounds tend to produce delicious, and surprisingly edible results, unlike many of our forays into camp stove cooking. The only thing that could make us swoon more is a dutch oven filled with Mexican food, and wouldn’t you know it — our dreams came true! So never mind that Cinco de Mayo has come and gone, get your fiesta on anytime you like with these scrumptious Mexican recipes for your dutch oven. Viva la vida!
Remember, with dutch oven recipes that call for chopped/sliced/grated items, you can do this step at home to cut the preparation time when you’re camping for more fiesta time!
1. Breakfast Burritos – Serves 8
You will need:
- Breakfast sausage – 2lbs
- Onions – 2
- Bell peppers – 2
- Eggs – 2 dozen
- Garlic powder – 2 Tbsp
- Chili powder – 2 Tbsp
- Shredded cheese – 3 cups
- Salsa – 3 cups
- Avocados – 2
- 16 flour tortillas, burrito size
Equipment:
- Dutch oven
- Pot with lid
- Spatula
Steps:
- Heat the dutch oven over hot coals.
- Fry together the chopped onions and peppers with the sausage, until sausage is cooked through.
- Remove the peppers, onions, and sausage from the dutch oven and place in the pot. Cover with lid to keep warm.
- With the grease still in the dutch oven, scramble the eggs, garlic, and chili powders.
- Once cooked, mix the eggs in with the sausage, onions, and peppers in the pot.
- On each tortilla, spoon about 1/3 cup of the egg sausage mixture, and cover with cheese.
- Fold over both sides and roll up.
- Place each burrito side by side in the dutch oven, starting a new layer when the first is full.
- Put the lid on the dutch oven, cover with coals, and bake for 10-15 minutes.
- Cut up avocado for garnish, add salsa, and dig in!
2. Taco Soup – Serves 8
You will need:
- Ground hamburger or turkey – 2 lb
- Onion – 2
- Chopped garlic – 2 tsp
- Chicken/vegetable bouillon – 6 tsp or Bouillon cubes – 6
- Water – 6 cups
- 1 pkg taco seasoning
- Ranch dressing mix – 1 pkg
- Tomatoes and green chiles – 12 oz
- Can of diced tomatoes – 12 oz
- Corn – 12 oz
- Can of black beans – 12 oz
- Red kidney, pinto, or navy beans – 12 oz
- Shredded cheddar cheese – 2 cups
- Sour cream – 1 cups
- Corn chips
Equipment
- Dutch oven
- Spatula
- Ladle
Steps:
- Heat dutch oven over hot coals.
- Fry meat and chopped onion in dutch oven until browned, then add chopped garlic.
- Drain grease if there is any.
- Add water, taco seasoning, ranch dressing mix, bouillon, tomatoes, corn, and beans to the meat.
- Bring to a boil, stirring occasionally, and simmer for 20 minutes.
- Ladle into bowls and garnish with cheese, sour cream, and corn chips. Enjoy every bite.
Wrapping up our post on Mexican dutch oven recipes, we thought you may also be interested in: Simple and Tasty Dutch Oven Recipes for Camping or Delicious Dutch Oven Camping Treats!
Featured Image from Mikey Frost/Unsplash
