Instructions

Step 1: In a bowl, crack the four eggs, add the milk and pepper, and scramble very well.

Step 2: Open the Sausage and create a large flat patty-like shape, almost like a large disk of sausage.

Step 3: Cut the bacon perpendicular and into small strips. Just make a little pile of bacon pieces near the sausage.

Step 4: Cut the green onions. Start at the green, chive ends and make thin cuts all the way towards the transition area. When you reach the white bulb area, cut the white area and keep it separated from the green chives. Don’t over-think this step…a little more of green with white or white with green…it’s all good.

Step 5: Open the pack of tater-tots and have them nearby.

Right now, we have our egg mixture ready, the sausage is ready, and bacon is prepared, our green onions are chopped, and the tots are at the ready. Come on baby, light the fire!

Step 6: Set 24-30 or more charcoal briquettes to fire in the charcoal chimney.

Step 7: While the fire is heating, place your 12-Inch cast iron camp Dutch oven near the charcoal chimney to pre-heat / pre-warm.

Now, let’s cook!

Step 8: Once the briquettes are ready, place the 12-inch camp cast iron Dutch oven over 24-30 or more charcoal briquettes to heat up very hot.

Step 9: Add the bacon to the hot Dutch oven and cook until crispy. When the bacon is done, scoop the small pieces out, and set them aside (maybe on a paper towel to catch the excess oil). This is where you will find the wok shovel to be invaluable. Use the wooden spatula to scoop the bacon bits into the wok shovel and set them aside.

Step 10: Let the bacon fat in the hot 12-inch camp cast iron Dutch oven get very, very hot. Then add the large, patty-like shape of breakfast sausage to the hot pot. We want to brown and caramelize the sausage on one side and then the other BEFORE we break it up.

Add the sausage in one large chunk. Don’t (yet) mix or break up the sausage. Let the sausage sear and brown a bit on one side. Then, flip the large patty over and brown the other side. This WILL add a layer of flavor that does make a difference.

Step 11: Once the sausage has browned nicely, break up the sausage and cook thoroughly. There may be quite a bit of fat and oil produced during this process. That’s okay. If there is quite a bit of liquid fat in the pot, move the sausage to one side of the pot and use a few paper towels to soak up the excess grease.

Leave about 2-3 tablespoons of fat in the pot for sautéing. If you need more oil, add some butter or oil to the pot and let it heat.

Chef Tip: Most of the time when cooking in camp, the Dutch oven sits on slightly unlevel ground and things will “pool” to one side of the pot. PERFECT! Move the browned sausage to the “uphill” side of the pot and then let the fat drain “downhill.”

Chef Tip: That greasy paper towel makes for a great fire starter. Chunk it or save it for the next fire.

Step 12: Add the white bulb parts of the green onions to the pot and mix with the sausage. Sauté until the onions are soft and ready.

Step 13: Pull the pot from the fire so we can put our dish together without the fear of burning stuff.

Step 14: Spread the sausage and onions out evenly over the bottom of the Dutch oven.

Step 15: Add 1-2 cups of cheese to the top of the sausage. I usually don’t measure the cheese; I usually use a couple of handfuls of cheese and just make a nice layer there above the sausage. DO NOT mix or stir in the cheese with the sausage.

Step 16: Pour in the egg mixture and evenly over the cheese-covered sausage. Careful here and go slowly. Pouring the egg in too fast will “wash away” the ingredients that are already in the pot. Pour slow and in a circular motion. DO NOT stir the pot.

Step 17: Add the tater tots to the top of everything. Use your hand. If you pour in the tater tots from the bag, the weight of the tots will “push” the ingredients aside. Use your hand and add a few at a time. “Sprinkle” them on the top. Some will sink; that’s okay. DO NOT mix in the tater tots. Just let them sit on the top.

If you are using shredded baked potatoes, grab a handful at a time and cover the mixture with the shredded potatoes. Then, decide if you’d like some salt. If so, sprinkle a bit on the top of the potatoes.

Step 18: Return the lid to the pot. From the pile of briquettes we have already, transfer 16-18 hot charcoal briquettes evenly on the lid.

Step 19: Set 8-10 hot charcoal briquettes in a circle about the size of the diameter of the bottom of the Dutch oven and set the Dutch oven over these 8-10 briquettes.

Step 20: Turn the pot in 10-15 minutes. Rotate the lid in one direction 1/3 of a turn. And then, turn the whole pot 1/3 of a turn in the other direction. Do this 2-3 times.

Step 21: After 30 minutes, use a fork to sneak out a tot. Give it a taste test. Is it done? Does it need more time? Are the eggs done? You may need to bake for another 15 minutes.

Step 22: When the tots are fully warmed and the egg is fully cooked, remove the pot from the fire. Remove the lid and set aside on a lid stand. Place the remaining bits of cheese on the top (1/2 – 1 Cup), sprinkle the cut green onion chives over the top, and evenly spread out the bacon bits we cooked earlier. Put the lid back on the pot.

Step 23: Place all the hot briquettes you have on the top of the lid of the Dutch oven (remove all heat from the bottom of the Dutch oven). If you have a few extra, you can add them as well. We are now BROILING the ingredients to really toast the tots and cheese. Let the cheese melt and toast for about 5-10 minutes. Check after 5 minutes to make sure you don’t burn it.

Step 24: Once the cheese is melted and the dish is ready, it’s time for breakfast!!

I use a wooden spoon or a wok shovel to cut and scoop out from the pot and directly into the bowl. ENJOY!

Instructions

My online instructions usually go deep into the weeds to make sure all the small details are covered. The printable recipe below is more of a simple guide to help you create this recipe and works as a reminder to guide your memory in creating this recipe.

Step 1: Chop your onion, garlic, and bell pepper. Keep the onion and garlic together. Keep the bell pepper apart from the onion and garlic. I do this before I start my fire. It’s amazing how many times I have felt “rushed” seeing those briquettes red hot and ready and I am still cutting and chopping.

Step 2: Set 30-40 charcoal briquettes to fire in the charcoal chimney. I keep my cast iron Dutch oven nearby to “preheat” the oven before I put the real heat under it.

Step 3: I make sure my onions, garlic, peppers, and beef are ready to go. Get the bacon ready and the scissors handy. That way I can just clip off bits of the bacon to the hot pot and render my fat for sautéing. Oil will work A-OK instead of bacon!

Step 4: Once the briquettes are ready, place 24-30 (or more) briquettes under and around your 12-inch cast iron Dutch oven and preheat that dude to a wicked hot temperature. 

Step 5: Hang the bacon over the pot and start snipping off pieces with the scissors and render the fat before adding and then sautéing the onions and garlic. You can use a tablespoon or two of oil instead of bacon if you prefer. 

Step 6: Once your cooking oil/fat is ready, sauté the Onions and the Garlic for a few moments; just get them started but not all the way to doneness. Then move them to the sides of the pot to create an opening in the bottom of the pot to receive the ground beef.

Step 7: Take the ground beef and leave it “together” in the pot; don’t break it apart. We want that ground beef to sear and brown like a large hamburger patty. Let it brown on one side and then turn it over to sear the other side. Once you get a good sear, then break the beef up and finish browning all the ground beef.

Step 8: Now toss in the bell pepper and let them start cooking a bit. The steam will rise and the aroma will start to get the attention of others nearby. Cook for just a bit and let the peppers soften just so; they’ll finish cooking as we bake this dish.

Step 9: Pull the Dutch oven from the fire. Add all the ingredients except for the cheese; leave the cheese for the last and at the end of the cook. Stir it all up together (except the cheese).

Step 10: Return the lid to the pot. Set the fire up for baking. For the 12-inch cast iron Dutch oven, we need 24 briquettes. Place 8 briquettes under the Dutch oven in a circle around the diameter of the bottom of the oven. Set the remaining 16 briquettes on the top.

For the 10-inch cast iron Dutch oven, we need 20 briquettes. Place 8 briquettes under the Dutch oven in a circle around the diameter of the bottom of the oven. Set the remaining 12 briquettes on the top.

Chef tip: Briquette counting is really only a guide as to heating the camp cast iron Dutch oven. Use your good guess as to how many briquettes you need. There are so many factors that play into how large your briquettes are by the time you are at this point in any of your cooks.

1. How long did they sit in the charcoal chimney as you prepared the ingredients?
2. How long did steps 1-10 take?
3. How windy was it? How windy is it?
4. Did you let the dish boil too hard? The Slumgullion should only simmer and not at a rolling boil. You’ll lose too much moisture to steam.

Step 11: After 15-20 minutes, remove the lid to the lid stand. Stir all the ingredients. Pay attention to the pasta. Make sure to mix everything very well.

The pot should NOT be at a full rolling boil. It should only be simmering with those 8 briquettes under the pot.

Check the pasta. The pasta will be the tell-tale. The texture of the pasta will “tell you” 1) how much time the dish has to cook and 2) do you need to add any liquid to the pot. You will be the “judge” as to the time left and determine if you have enough liquid for the pasta to fully cook.

Focus on the pasta to know if your recipe has finished cooking.

If you feel the pasta needs more liquid and needs more time, then let it cook longer. Stir the pot first after 15-20 minutes. The next stir should occur in about 10-15 mintues. And the third stir should take place after another 10-15 minutes. My expectation is that the Slumgullion is done by the third stirring.

If the pasta is not done, ask yourself:

1. Does it need more liquid? If so, add some.
2. Does it need to cook longer?

It may not need liquid but may need to cook longer. If it needs more liquid, it usually needs to cook longer. At this point, you will stir about every 5-7 minutes. The Slumgullion is thick and if the bottom dries too much, it’ll start sticking and burning.

First Stir: 15-20 minutes
Second Stir: 10-15 minutes
Third Stir: 10-15 minutes
If it still needs more time:
All Other Stirs: 5-7 Minutes

We want perfectly cooked pasta and we want a nice, thick Slumgullion.

Chances are you’ll find that this recipe will cook just fine without having to add any liquid. Still, each time I prepare it, I make sure I check the pasta before I add the cheese at the end of the cook.

If your Slumgullion ends up a bit soupier than you were shooting for, I am going to be first to tell you that it’ll eat just fine and dandy. You’ll see…rather…you’ll taste. And, make note of this for the next time.

Step 12: Once the pasta is fully cooked, remove the pot from the bottom heat. Remove the lid and sprinkle the cheese over the top of the Slumgullion. Then, return the lid to the pot and move ALL OF THE HEAT TO THE TOP OF THE DUTCH OVEN. Bake for an additional 10 minutes or until the cheese is melted and starting to “sink” down into the Slumgullion.

Time To Cook

Preparation

Step 1: Take a cast iron skillet and place it in the oven at 450°F (about 235°C).

Step 2: Chop the meat into small pieces that will be easy to spread onto the tortilla and roll up. Add the meat to a large bowl capable of holding all of your ingredients and enough head space to allow for mixing. 

Step 3: Open, drain, and rinse your black beans in the colander. Add them to the bowl of chopped meat.

Step 4: Open the 2 cans of green chilies to the bowl of meat and beans…liquid and all. 

Step 5: Shred your cheese and separate out 1 cup and add the 1 cup of cheese to the meat, beans, and green chilis. Set 2 cups aside for your topping.

Step 6: Dice the ½ onion and chop the pepper(s). Add them to the bowl of the ingredients. 

Step 7: Mix everything in the bowl together very well and set it nearby and handy for grabbing handfuls of the mixture to fill the tortillas and creating the enchiladas.

Step 8: Set out your flour tortillas and have them ready for rolling. Give them a once-over to make sure none of the tortillas are stuck together. 

Mixing all of the ingredients is optional; you could just add one-by-one. I prefer to mix it all together and expect some leftovers to add to omelet for tomorrow’s breakfast, make a quick fold over soft taco for a snack or quick lunch, or whatever I decide. 

Construction

Step 9: Remove the hot cast iron skillet from the oven and reduce the heat to 350°F / 175°C (don’t forget to turn the oven down). I put the skillet on the stove top and keep the heat under that skillet on about medium-low to low. Add a bit of butter or oil to the skillet.

Step 10: Stack your flour tortillas and make sure they all separate freely (you know how those things like to stick to each other in the package).

Step 12: Simply using your hand, place a bit of filling into the flour tortilla’s center in a line like the equator of the Earth (along the center diameter for you math folks). Don’t fill them too full…or too little. Roll one side up and over then the other side back over to secure(ish). 

Step 13: Place the rolled enchilada folded side-down into the hot, oiled skillet. Then, roll another enchilada. Keep filling, rolling, and placing until your skillet or pan is full.

Step 14: Dress your enchiladas up with the enchilada sauce (how much is up to you and how much room you have). Pour the sauce down the middle of each rolled enchilada and let the sauce flow down the crevasses between each of the enchiladas. I like to leave the rolled edge ends of the tortillas showing.

Step 15: Add the other 2 cups of cheese to the top of everything. If you need more cheese…go for it. There’s never too much cheese. I like to add some of the chopped peppers to the top for color and flavor. A few onions would be nice too. It’s up to you.

Essentially, every ingredient is done and safe to eat. But, we want hot, cheesy, enchiladas. 

I bake my enchiladas until the cheese is all melted and up to an internal temperature of about 145°F / 63°C. I have a wired/wireless meat thermometer I use to check the internal temperature (but the thermometer is not essential). I want them to be hot to the centers and not just rely on the melted cheese as an indicator of doneness. The cheese will melt and run long before the centers of the enchiladas are warm and ready for the plate.

An optional step is to broil or toast the cheese on the top just at the end of the bake.

Step 16: Once they are done, remove from the oven and add a bit of cilantro or chopped parsley. They’ll cool a bit and then be ready for serving. 

Don’t forget the sour cream!!

ENJOY!!

On the plate, these will be cooler on the outside than the inside. Don’t burn your mouth!