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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Dutch Oven Taco Bake Recipe

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This recipe for Dutch Oven Taco Bake is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Toppings:
Shredded lettuce
2 chopped tomatoes
Salsa
Sour cream
Crushed tortilla chips
Additional shredded Cheddar cheese
Directions:
Directions:
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
brown.

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:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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