Mexican Stew Recipe
This Recipe is meant for Scouts BSA.
Ingredients:
1 lb Hamburger
1/4 cup chopped onion
1 24oz can V-8 juice
1 can corn
1 pkg taco seasoning mix
1 small can sliced black olives
3/4 cup uncooked rice
1 15oz can red kidney beans
1/4 cup chopped onion
1 24oz can V-8 juice
1 can corn
1 pkg taco seasoning mix
1 small can sliced black olives
3/4 cup uncooked rice
1 15oz can red kidney beans
Notes:
main course
Instructions:
Brown hamburger in D.O. and drain off grease.
Add all ingredients and simmer 2 hours. (Try about 6 briquettes under and 4 on top)
Add taco chips when served.
Serves about 6.
Add all ingredients and simmer 2 hours. (Try about 6 briquettes under and 4 on top)
Add taco chips when served.
Serves about 6.
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 Mexican Stew!
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 Mexican Stew!
Send a photo of your meal so I can add it here.
Get 66 favorite recipes in my dutch oven cookbook.
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