Chuck Wagon Casserole Recipe
This Recipe is meant for Boy Scouts.
Ingredients:
1 lb ground beef
1 15.5oz can chili beans in sauce
1 11oz can Mexican style corn
3/4 cup BBQ sauce
1 8.5oz package corn muffin mix
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1 15.5oz can chili beans in sauce
1 11oz can Mexican style corn
3/4 cup BBQ sauce
1 8.5oz package corn muffin mix
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
Notes:
main course
Instructions:
Heat dutch oven to 350 degrees for Frying.
Brown ground beef, onions, and peppers in dutch oven.
Add chili beans, BBQ sauce, and salt.
Bring to a boil.
Drain corn.
Prepare corn muffin mix according to package.
Add corn to mix.
Pour mix into dutch oven, spreading over meat.
Close dutch oven and Stew at 325 degrees for 30 minutes or until inserted knife pulls out clean.
Serves 5 to 8
Brown ground beef, onions, and peppers in dutch oven.
Add chili beans, BBQ sauce, and salt.
Bring to a boil.
Drain corn.
Prepare corn muffin mix according to package.
Add corn to mix.
Pour mix into dutch oven, spreading over meat.
Close dutch oven and Stew at 325 degrees for 30 minutes or until inserted knife pulls out clean.
Serves 5 to 8
All dutch oven recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Chuck Wagon Casserole!
Send a photo of your meal so I can add it here.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Chuck Wagon Casserole!
Send a photo of your meal so I can add it here.
Get 66 favorite recipes in my new dutch oven cookbook.
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Comments:
Jul 17, 2015 - Krystal
Yum! Made this chuck wagon casserole in a 12 inch
Dutch oven over a medium-low heat to cook everything,
then low for the last thirty minutes and it was great! The
cornbread "crust" was quite moist still, but done and a
little sweeter than expected. I used a full onion and
green pepper which was quite a bit more than called for,
as well as some garlic and a handful of mildly spicy
jarred jalapeņos diced. Fairly spicy as a result. An easy
and quick supper, especially since I was able to prep
almost everything before heading up the canyon. Very
tasty, will make again!
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