leftover Roast Mexican Casserole Recipe

Directions:

1. Shred cooked meat and remove any bones or fat.
2. Heat oil in a large skillet. Add onion and pepper and saute until tender.
3. Add all ingredients except corn tortillas and cheese. Stir together.
4. Bring to a boil. Reduce heat to medium or medium-low and boil for one hour, allowing most of the liquid to cook off. Watch and reduce heat if necessary.
5. Preheat oven to 350.
6. Spray a 9x13 pan with non-stick spray.
7. Place 3 corn tortillas in the bottom of the pan, tearing to fit.
8. Spoon 1/3 of the meat mixture over the tortillas. Spread to cover.
9. Sprinkle with 1/3 of the cheese.
10. Repeat steps 7-9 two times.
11. Bake at 350 for 30 minutes.
12. **Can also be refrigerated in the morning and baked later that day. I haven't tried to freeze it yet.