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Layered Enchilada - 18Qt. Roaster

1½ lb ground turkey or beef, crumbled
2 medium onions, chopped
10 corn tortillas
1 Tbsp diced green chilies
2 cups tomato juice, divided
3 Tbsp chili powder
16 oz red kidney or pinto beans
3 cups cooked brown rice, divided
8 oz tomato sauce
1½ cups (6 oz) Cheddar Cheese, shredded

Preheat Roaster 18Qt Nesco® Roaster Oven to 350 ̊ F.

Lightly wipe Cookwell with cooking oil. Add meat, onions, chilies, chili powder, salt and pepper. Cover; cook 5 to 10 minutes or until browned. Remove from Cookwell into bowl; set aside.

Remove Cookwell and place onto heatproof surface; cool. Combine 1 cup rice and 3/4 cup tomato juice in Cookwell. Layer by placing 3 to 4 tortillas, 1 cup rice, half the meat mixture, then half the remaining ingredients; repeat for second layer topping with cheese Place Cookwell in preheated Heatwell.

Cover; bake 35 to 45 minutes.

Serves 10 to 12

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