Dutch Oven Enchilada Bubble-Up Casserole
Camping meals don’t have to be boring! This Dutch Oven Enchilada Bubble-Up casserole transforms classic enchilada flavors into an easy, cheesy, crowd-pleasing bake that’s perfect for the outdoors or at home. Tender dinner roll dough bakes up fluffy and golden while soaking up spicy enchilada sauce and savory taco-seasoned beef. Top it off with melty cheddar and pepper jack for ultimate campfire comfort food. Whether you’re gathered around the fire or your home oven, this one-pot meal makes feeding a hungry crew both fun and delicious! Recipe courtesy of Rhodes Bake and Serve Dough.
Ingredients
12 Rhodes frozen dinner rolls, thawed
10 ounces red enchilada sauce
1 pound ground beef
1 packet taco seasoning
4-ounce can diced green chiles
1 cup grated cheddar cheese
1 cup grated pepper jack cheese
Fresh cilantro, chopped (for garnish)
1 ripe avocado, sliced (for garnish)
Sour cream (for serving)
Instructions
1
Brown the Beef: In a Dutch oven over medium heat, brown the ground beef until fully cooked.
Remove beef from the Dutch oven and transfer to a mixing bowl.
Carefully wipe excess grease from the Dutch oven with a paper towel.
2
Season the Filling: Add the taco seasoning and 2 tablespoons of water to the cooked ground beef.
Stir in the diced green chiles until well combined.
3
Prepare the Dough: Cut each thawed dinner roll into 4 even pieces.
Arrange the dough pieces evenly on the bottom of the cleaned Dutch oven.
4
Assemble the Casserole: Spread the seasoned beef mixture evenly over the dough.
Drizzle the enchilada sauce over the entire surface.
Sprinkle cheddar and pepper jack cheeses evenly on top.
5
Let it Rise: Cover the Dutch oven with its lid and allow the dough to rise for 30–45 minutes, until puffy.
6
Bake: For conventional oven: Bake at 400°F (204°C) for 45 minutes, or until rolls are cooked through and golden brown.
For campfire coals:
10″ Dutch Oven: Use 25 hot charcoal briquettes (17 on top, 8 underneath).
12″ Dutch Oven: Use 29 hot charcoal briquettes (19 on top, 10 underneath).
Bake for approximately 45 minutes, rotating the oven for even cooking as needed.
7
Garnish and Serve: Remove from heat and let cool slightly.
Top with chopped cilantro, sliced avocado, and a dollop of sour cream.
Serve warm and enjoy your campfire feast!
Tags:
#CampfireRecipes#CampingFood#CheesyGoodness#ComfortFood#DutchOvenCooking#EasyCasseroles#EnchiladaBubbleUp#OnePotMeals#OutdoorCooking#RhodesRollsChefBryanCookingwithchefbryanKUTV
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