Enchilada Night in Tennessee

Our first night staying new Columbia Tennessee in the Kodiak, Abby wanted me to cook my dutch oven enchilada stack. This is a really simple and easy meal to fix but it's very good! One thing I forgot to mention, when cooking the ground beef I normally use a can of Rotel but I forgot to pack them, so we left it out.
Fry the beef with onions, then add the can of Rotel, taco seasoning & water and simmer for a few minutes. Once beef is ready, fill the yellow corn tortillas like you would a taco with the meat and cheese. Stack them in the dutch oven one layer at a time, pour enchiladas sauce over them, sprinkle with more cheese, then add another layer and repeat. Make sure you sprinkle the top with cheese once its full to your liking. Bake at 350F for about a half hour, or until it's bubbling and the cheese is melted. Garnish with your toppings of choice like fresh tomatoes, lettuce, and sour cream!
Use the dutch oven liners for super easy cleanup, and to easily save leftovers.
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