Winning Scout Dutch Oven Casserole
Bring the essence of campfire cooking to your table with the "Winning Scout Dutch Oven Casserole," a hearty, one-pot meal that’s as easy as it is satisfying. Perfect for outdoor adventures or cozy family dinners, this recipe combines seasoned ground beef, vibrant veggies, and pantry staples like canned tomatoes, corn, and kidney beans, all simmered together for bold and comforting flavors. A cheesy layer of shredded cheddar adds richness, while golden, fluffy biscuit tops provide the ultimate finishing touch. Cooked entirely in a Dutch oven—either over a campfire or in the comfort of your kitchen—this casserole is a crowd-pleaser that’s ready in just 50 minutes. Serve it hot and watch as everyone dives into this rustic yet irresistible dish. Keywords: Dutch oven casserole, easy one-pot meal, campfire cooking recipe, hearty ground beef dish, cheesy comfort food.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 14.5 ounces canned diced tomatoes
- 15 ounces canned corn, drained
- 15 ounces canned red kidney beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 8 pieces refrigerated biscuit dough
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your Dutch oven over medium heat, either on a stove, grill, or over campfire coals.
Add 1 tablespoon of olive oil to the Dutch oven and let it heat up.
Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5–7 minutes. Drain any excess grease if necessary.
Stir in the diced onion, green bell pepper, and minced garlic. Cook for 3–5 minutes, or until the vegetables are softened.
Add the canned diced tomatoes (with their juice), drained corn, kidney beans, chili powder, cumin, salt, and black pepper. Stir everything together and let it simmer for 10 minutes.
Spread the mixture evenly in the Dutch oven, then sprinkle the shredded cheddar cheese over the top.
Place the biscuit dough pieces on top of the cheese layer, spaced slightly apart.
Cover the Dutch oven with its lid, ensuring a snug fit. If cooking over a campfire, place coals on top of the lid to ensure even heat distribution.
Cook for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Carefully remove the Dutch oven from the heat using protective gloves. Let the casserole cool for 5 minutes before serving.
Serve hot and enjoy your Winning Scout Dutch Oven Casserole!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1739 mg | 76% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 10.9 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 792 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
