Camp Recipe: Tex-Mex Wreck in a Dutch Oven
Looking for a New Recipe — We Found a New Favorite!
As you may or may not know I’m an adult Scout Leader with our local Troop. When we’re planning for our next camp out we’re always looking for a new recipe. Some recipes are hard to move on from, like our typical Mountain Man Breakfast. This last outing, we tried one called the Dutch Oven Tex/Mex Wreck. We may have found that may be difficult to move on from, it was so tasty!!
As always, we typically will “evolve” the recipe to fit our needs. In this case, we doubled the recipe. When doubled, it easily fed 8 adults and several interested scouts. I’d like to say we omitted the cheese from the main recipe, but I forgot to add it according to the directions, which turned out to be a happy mistake, it worked well as a garnish applied to each individuals liking.
Be sure to evolve the recipe to your needs, that’s all part of the fun! If you’re a vegetarian, then skip the meat. No dairy, skip the cheese. Be sure to ask for help from your fellow campers, the fellowship of cooking together is what builds those great camping memories! Enjoy!
1 1/2 lbs. ground beef
1 14oz. can diced tomatoes
1 can sweet corn
1 can tomato sauce
1 green pepper, diced
1 onion, diced
1 packet taco seasoning
2 boxes Jiffy corn muffin mix
2 cups shredded cheddar cheese
– Brown meat in a 12” dutch oven with the taco seasoning
– While browning meat, prepare corn muffin mix per package instructions
– Add diced onions, green peppers, diced tomatoes, corn, tomato, sauce to the pot and mix in
– Pour the corn muffin mix over the top. Cover
– Bake for 20-30 minutes at 350-400 degrees (15 coals on top, 9 coals on bottom)
– Add cheese, seal, and let melt