Joe’s Lasagna Dutch Oven Recipe
Joe’s Lasagna Dutch Oven Recipe
1 1/2 lb Hamburger
1 Large Chopped Onion
1 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. Cumin
1/4 tsp. Red Pepper
1 tsp. Chili Powder
2 Cups Stewed Tomatoes
2 Cups Cottage Cheese
1 Cup Grated White Cheese Combine all ingredients and cook until meat is well done.
Line the bottom of a 12″ Dutch Oven with Corn Tortilla Shells.
Spoon 1/2 of the mixture over shells, then spread 1 cup Cottage and 1/2 cup Grated White Cheese.
Cover with remaining sauce and a little more cheese.
Bake for 30 minutes at 300 / 350 degrees. Serve topped with chopped olives, onions, and green pepper and grated white cheese.
If you are cooking out side 15 briquettes on top and 10 briquettes on the bottom of your dutch oven.
If you are using a Camp chef Stove with the Dutch Dome just make sure you put the diff-user plate down and then your dutch oven then the Dutch Dome. Put stove on almost blow out….just above that and cook till you can smell it. Then it is done!!
Page 19 in the Log Cabin Dutch Oven Cookbook
Cooked in out February 2018 Dutch Oven Class
