Layered Enchilada - 18Qt. Roaster www.opencountrycampware.com

1-1/2 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
1 Can (16 Oz.) Red kidney or pinto beans
3 Cups Cooked brown rice, divided
1 Can (8 Oz.) Tomato sauce
1-1/2 Cups (6 Oz.) Cheddar cheese, shredded

Preheat 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.



Layered Enchilada - 18Qt. Roaster www.opencountrycampware.com

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