Enchilada Pie (D.S.)

I remember having one of those old Green camp stoves. All we could cook at camp, was things in a skillet. We eat O.K. at some of the most beautiful camp grounds the this county. One day, we were out and came across a Dutch oven cook-off, and that changed our camping experience for ever. We now love cooking in camp, and any where we get the chance to cook outdoors. I hope you enjoy it as much as we do.

1 pound lean ground chuck
1/2 cup onion, chopped
1 (4-ounce) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon cumin, ground
1/4 teaspoon salt
1/4 teaspoon pepper
4 (6-inch) corn tortillas
3/4 cup American cheese, low-fat process
cooking spray
1/2 cup water

In a 10" Dutch oven, over 10 to 12 charcoals, cook ground chuck ans onions until browned, stirring to crumble. Drain and pat dry with paper towels. Return meat to oven; stir in tomato sauce and seasoning. Continue to cook over medium heat, stirring constantly until thoroughly heated. Remove half the meat mixture. make two layers by placing 2 tortillas over meat in oven, and cheese. Return remaining meat on top and repeat layer; pour water over top. Cover and bake for 20 minutes, at 400° with 12 to 14 charcoals on top. Serve hot

Exchanges:
2 Medium-fat meat
1 vegetable

Nutrition:
Calories: 157
Fat: 7g
Carbohydrates: 6g
Fiber: trace
Cholesterol 44mg
Protein: 16g
Sodium: 429mg