Suggested Piece: 12" Electric Skillet
Ingredients
1 can (28 oz.) green or red enchilada sauce
1 can green chilis
1 pkg. corn tortillas
1 carrot (#1 cone)
1 yellow squash (#1 cone)
1 zucchini (#1 cone)
8 oz. cheese (Monterey Jack, Cheddar, Jalepeno Jack)
2 cans beans, drained (black or pinto)
1 lb. ground beef (opt.)
Directions
Cover bottom of skillet with enchilada sauce. Layer the following in order:
(1) Corn tortillas
(2) 1 can of beans (or 1/2 the ground beef)
(3) 1/2 yellow squash (#1 cone)
(4) 1/2 zucchini (#1 cone)
(5) 1/2 carrot (#1 cone)
(6) 1/2 can green chilis
(7) 4 oz. cheese (#1 cone)
Repeat #1 - #7 for a 2nd layer. Top with remaining enchilada sauce and top with any remaining cheese. Set temperature to 350F until VapoValve clicks. The reduce temperature to 185F for approx. 15 min. For an alternative version of this recipe substitute squash with various colors of bell pepper and/or add an onion (#2 cone) for a different flavor!
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