leftover Roast Mexican Casserole |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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I had some leftover Mexican roast beef and didn't really know what to do with it. I threw a bunch of stuff into a pan and simmered it for awhile. The mixture tasted wonderful! I had thought to make tacos, but then I got lazy, so I made it into a layered casserole instead. This is a very friendly versatile recipe as you can use leftover beef roast or pork roast, and vary your ingredients and spices to suite your tastes. Also, I like to make the casserole up in the morning, then toss it into the oven just before dinner time. Makes a hectic time just a little easier. Note: You can make a Mexican roast by cooking a roast in the crock-pot with salsa. Ingredients:
1 -2 cup cooked beef or 1 -2 cup pork roast, shredded |
1 tablespoon oil |
1 onion, diced |
1 green pepper, diced |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) can diced tomatoes and green chilies |
1 teaspoon ground cumin |
1 teaspoon garlic salt |
2 cups chicken broth |
9 corn tortillas |
2 cups cheddar cheese, grated |
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.
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