Like I've said before, you can cook almost anything in a Dutch oven.  Here are two variations on an enchilada casserole that are easy and will give you an opportunity to try out some Mexican fare in the Dutch oven.  They will be popular at your next cookout.

Enchilada Casserole

Cook ground beef and onion in the Dutch oven, then remove and place in a large bowl.  Stir soup and enchilada sauce into the ground beef mixture.  Spoon a 1/4" layer of meat mixture in the Dutch oven.  Cover with a layer of tortillas (tear to cover).  Cover the tortillas with grated cheese.  Repeat layers of meat mixture, tortillas and cheese until all of the mixture is used up.  Top with cheese.  Put the lid on the oven and place 15 briquets on the lid.  Bake for 35-40 minutes or until mixture is bubbling and heated through.  Serve with sour cream.

Dutch Oven Enchilada Casserole

Add the ground beef, onion, and salt to the Dutch oven and cook until the beef is browned. Add tomato soup, enchilada sauce, and water and simmer together for 5 minutes. Remove ¾ of the mixture and place in bowl. Place 3 corn tortillas on top of the remaining mixture in the oven. Add another layer of the meat mixture on top of the corn tortillas. Sprinkle with ½ of the cheese. Add another layer of the meat mixture. Add 3 more corn tortillas on top of the meat mixture. Add another layer of meat mixture, and sprinkle the remaining cheese on top. Cover with the lid, add some briquettes to the lid and let simmer for 10-15 minutes.

I hope you enjoy these delicious dishes!  Which one did you like better?

P.S., If you would like some more Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.