Start by deciding whether you're camping or cooking at home. If at home, preheat your oven to 375°F (190°C). For camping, prepare your Dutch oven over 24 charcoal briquettes for an even heat.

In your Dutch oven, drizzle a tablespoon of olive oil and heat it over medium heat. Add the diced yellow onion and sauté for 4-5 minutes, or until the onions are translucent and fragrant.

Add the ground beef to the sautéed onions in the Dutch oven. Cook for 5-7 minutes, breaking it up with a spoon until browned and no longer pink.

Stir in your taco seasoning, along with salt and black pepper. Cook for another 1-2 minutes until the beef is well-seasoned.

In a separate bowl, combine the red enchilada sauce and tomato soup. Mix well to create a smooth sauce.

Spread ½ cup of the enchilada sauce mixture at the bottom of the Dutch oven. Layer tortillas, then 1/3 of the meat mixture, followed by ½ cup of the sauce and 2/3 cup of cheese. Repeat layering, finishing with cheese on top.

Cover your Dutch oven with a lid and set it in the preheated oven or over charcoal briquettes. Bake for 25-30 minutes, or until heated through and the cheese is golden.

For an extra crispy top, carefully remove the lid and bake for an additional 5-10 minutes.