Frito Bandito!

by Ali Harrison

1 lb ground beef
1 medium onion, chopped 
2 cloves garlic, minced 
1 can condensed cream of mushroom soup, undiluted 
1 (11 ounce) can Mexicorn, drained 
1 (4 ounce) can chopped green chilies, drained 
1 (10 1/2 ounce) packages Frito corn chips 
1 (10 ounce) can enchilada sauce 
2 cups shredded Cheddar-Jack cheese
Salt and pepper to taste



Lightly oil or spray a 12 inch dutch oven. 
Brown beef, chopped onion and garlic over a full compliment of coals; drain. 
Add the soup, corn and chilies; stir to mix well. 
Season with salt and pepper to taste, if desired. 
Cover with bag of corn chips.  Pour can of enchilada sauce evenly over chips.  Top with cheese. 
Bake at 350 degrees for 15-20 minutes or until heated thoroughly and cheese has melted.
     
12 coals in a circle around the bottom and 18-20 on top. 

French Toast Cinnamon Rolls

by Ryan Warren

Ingredients:

2 packages of Pillsbury cinnamon rolls with original frosting

6 eggs

2 table spoons of cinnamon (I like about 3, but it’s up to you)

½ cup of heavy cream

1tsp vanilla

Powdered sugar (optional)

Syrup (optional)

Fruit (optional)

Directions:

Mix eggs, cinnamon, cream, and vanilla in a bowl and set to the side. Butter up that dutch oven with a quarter stick of butter. I usually like a half stick of butter if you’re fat like me. Now with the cinnamon rolls you can either cut them up or leave them be and stick them in that puppy. DO NOT PUT IN EGG MIX YET! Wait until the rolls have expanded and filled up the bottom and then add egg mix. Cooking time is about 25-30 with normal 10 briquettes on bottom 14 on top. Now that those delicious buns are done you can sprinkle powdered sugar, drizzle syrup, or add fruit to your liking like normal French toast. You’re welcome.