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leftover Roast Mexican Casserole Recipe

leftover Roast Mexican Casserole Recipe

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Ingredients:

Serving

1 -2 cup cooked beef or 1 -2 cup pork roast, shredded
1 tbsp oil
1 onion, diced
1 green pepper, diced
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes and green chilies
1 tsp ground cumin
1 tsp garlic salt
2 cups chicken broth
9 corn tortillas
2 cups cheddar cheese, grated

Directions:

Shred cooked meat and remove any bones or fat.
Heat oil in a large skillet. Add onion and pepper and saute until tender.
Add all ingredients except corn tortillas and cheese. Stir together.
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.
Preheat oven to 350.
Spray a 9x13 pan with non-stick spray.
Place 3 corn tortillas in the bottom of the pan, tearing to fit.
Spoon 1/3 of the meat mixture over the tortillas. Spread to cover.
Sprinkle with 1/3 of the cheese.
Repeat steps 7-9 two times.
Bake at 350 for 30 minutes.
**Can also be refrigerated in the morning and baked later that day. I haven't tried to freeze it yet.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.57 Kcal (1748 kJ)
Calories from fat	204.51 Kcal
		% Daily Value*
Total Fat	22.72g	35%
Cholesterol	95.29mg	32%
Sodium	699.32mg	29%
Potassium	525.23mg	11%
Total Carbs	22.55g	8%
Sugars	2.17g	9%
Dietary Fiber	3.77g	15%
Protein	30.66g	61%
Vitamin C	23.3mg	39%
Iron	2.5mg	14%
Calcium	378.1mg	38%

Amount Per 100 g
Calories	155.5 Kcal (651 kJ)
Calories from fat	76.16 Kcal
		% Daily Value*
Total Fat	8.46g	35%
Cholesterol	35.49mg	32%
Sodium	260.42mg	29%
Potassium	195.59mg	11%
Total Carbs	8.4g	8%
Sugars	0.81g	9%
Dietary Fiber	1.4g	15%
Protein	11.42g	61%
Vitamin C	8.7mg	39%
Iron	0.9mg	14%
Calcium	140.8mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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