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Enchilada Casserole

Cook the ground beef and onion in a 12" Dutch oven over 24 coals. Remove the cooked ground beef and onion from the oven and place in a large bowl. Stir the soup and enchilada sauce into the ground beef and onion. Spoon this mixture with a layer of tortillas, tearing to cover. Cover the tortillas with mixture until it is used up. Top with cheese. Place lid on the oven and bake, with 9 coals on bottom and 15 coals on top, for 35-40 minutes, or until the mixture is bubbling and heated through. Serve with sour cream.

Serves 8

Source: Lodge Cast Iron brochure