Enchilada Pie made in a Dutch oven and cooked over coals
We had our annual Calhoun family reunion on Saturday at the family party barn and my sister Nancy and I had the Dutch ovens going. One of our cousins brought some great butternut squash enchiladas that she made in a Dutch oven at home. We normally have a lot of Portuguese dishes at this family reunion, but since it was Cinco de Mayo I guess we all decided to go with Mexican themed cuisine–plus we needed something to complement all of the tequila we had.
We had a great time at the reunion. Our great aunt Ruth celebrated her 100th birthday. And, in addition to last Saturday being Cinco de Mayo, the Kentucky Derby was also held that day. As is the tradition at the reunion, we had a Kentucky Derby contest with a little bit of wagering involved. This year when I announced the name of the winning horse, “I’ll Have Another,” everyone said, “OK, but what’s the name of the winning horse?” “I’ll Have Another.” Badaboom. It was one of those who’s on first situations.
Enchilada pie was one of the dishes that I made that day in the Dutch ovens. It was a recipe that I made at a CattleWomen’s Dutch oven cook-off last November and won a first place.
– Serves 6
- 1 pound lean ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 16-ounce can cream corn
- 1 tablespoon chili power
- 1 16-ounce can refried beans
- 2 tablespoons taco sauce
- 1 10-ounce can enchilada sauce
- 1 4-ounce can chopped green chilies
- 1 package Jiffy style cornbread mix
- 1 egg (or amount required for cornbread mix)
- 1/3 cup milk (or amount required for cornbread mix)
- 1/2 cup (4 oz.) shredded cheddar cheese and ½ cup more for serving
Brown beef, onion, and garlic in a large skillet or other Dutch oven; drain well. Stir in enchilada sauce, corn and chili powder, set aside. Prepare cornbread mix according to instructions on the package, then stir in half the can green chilies and set aside.
Use a 12” Dutch oven and line with foil. Lightly coat foil with oil. Spread refried beans evenly on the bottom of the Dutch oven. Spread the taco sauce over the refried beans. Sprinkle the rest of the green chilies over the beans. Spoon the beef mixture evenly over the refried beans and chilies. Sprinkle a ½ cup of cheese over the beef mixture. Pour the cornbread mixture evenly over the cheese and beef mixture.
Bake with 8 coals on the bottom and 12 on top for about 30-35 minutes or until cornbread is golden brown. Serve with shredded cheese. This dish can be made in a conventional oven with a preheated cooking temperature of 375 degrees F.
Dutch oven lined with foil and refried beans spread on the bottom
Corn bread mixture with chilies added and then poured over top of layered beans and beef