Leftover Roast Mexican Casserole
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."
Steps
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"]".
Ingredients
cooked beef, oil, onion, green pepper, black beans, tomatoes and green chilies, ground cumin, garlic salt, chicken broth, corn tortillas, cheddar cheese