"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.
Provided by momofknt
Categories Black Beans
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
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.
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