In a skillet (preferably a camping-friendly cast iron one), cook chopped onions in a tablespoon of vegetable oil until just softened. Add ground beef and cook thoroughly.

Crumble with a spoon or spatula as needed. Drain any excess grease from the cooked beef. In a bowl, combine ground beef, leftover baked potato cut into small cubes, and can of corn, drained. Stir well and season to taste with salt and pepper or a rub. Stir in 1 cup cheese and set the entire mixture aside.

In the same pan from earlier (you don’t need to wash it), pour in about ¼ cup vegetable oil (just enough to cover the bottom of the pan to allow for shallow frying). Heat on medium until oil is hot.

Carefully place tortillas, one at a time, into hot oil and fry briefly. This should only take 30 seconds per tortilla. Remove tortillas and drain on a paper towel, keeping covered.

Pour off remaining oil from pan when done frying the tortillas. You can leave about 1 tsp in the pan. Pour in ¼ of the can of enchilada sauce, and spread evenly in pan.

Spoon several tablespoons full of beef mixture in the center of a tortilla. Carefully roll up tortilla around filling, and place in the prepared pan, seam side down. Repeat with the remaining tortillas and filling.

Pour remaining enchilada sauce on top of rolled tortillas. Sprinkle remaining ½ cup cheese on top.

Place entire skillet in grill and cook at 350* for 15 to 20 minutes until heated through. If you don’t have a grill, place the skillet on the grate of a campfire, with the fire to the side (indirect heat). Cover with aluminum foil and heat for 30-40 minutes until heated through and cheese is melted.

Serve immediately.