"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Dutch Oven Taco Bake Recipe

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This recipe for Dutch Oven Taco Bake, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Quentin Shafer
Added: Monday, April 27, 2009


10" or 12" oven
Serves 8

2 cans - 15 oz chili without beans
1 Tbsp oil
4 cups Bisquick
1 1/3 cups milk
8 oz shredded Cheddar cheese
Chili Powder

Shredded lettuce
2 chopped tomatoes
Sour cream
Crushed tortilla chips
Additional shredded Cheddar cheese

Heat dutch oven.

On a camp stove in a pot, add and heat chili, stirring occasionally, until hot.

Mix Bisquick and milk until soft dough forms.

Oil dutch oven, then spread 1/2 the dough in the dutch oven. Add all the chili. Sprinkle with 1/2 the cheese (1 cup). Drop remaining dough by 8 spoonfuls onto top. Sprinkle lightly with chili powder.

Bake about 25-30 minutes or until topping is light

Allow patrol members to add their own toppings: lettuce, tomatoes, salsa, sour cream, crushed tortilla chips, and additional cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes




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