2 med. or 1 lg. spud per person
2 c. salsa (mild or med.)
1 lg. onion, sliced in lg. pieces
1 tsp. pepper
1 tsp. Lawry's seasoned salt
1 tsp. granulated garlic
1/2 beer (cook drinks other half)
Cheddar cheese
3 tbsp. oil

Slice spuds 1/8 inch thick. Add spuds and seasoned salt, pepper, and garlic to Dutch oven; stir. Put the lid on and place on the fire. Fire should be burned down to coals and small flames. Be careful not to get the Dutch oven too hot.

Cook spuds, stirring frequently. Cook until spuds starts to break. Add onion, cut in large pieces; salsa, and beer. Cook 10 minutes, stirring frequently. Remove from fire and put Cheddar cheese slices over top of spuds to cover completely. Put the lid on to let cheese melt. When cheese melts, serve.