SHREDDED BEEF ENCHILADA CASSEROLE

SHREDDED BEEF ENCHILADA CASSEROLE image

Categories Beef

Yield 12 servings

Number Of Ingredients 24

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FOR BEEF
4 lb rump roast
1 jalapeno pepper, diced
1 7 oz can of whole green chiles
1 tbsp olive oil
2 T Chili powder
1 T. Cumin
2 t. Garlic powder
2 t. Paprika
1.5 t. Oregano
2 t. Sea salt
freshly cracked pepper, to taste
2 cups of beef broth
1 12-oz bottle beer
FOR ENCHILADAS
12 corn tortillas
1 large red onion, sliced
3-4 cloves of garlic, minced
1 tsp olive oil
1 can of black beans, rinsed and drained
1 14 oz cans of red enchilada sauce
8 oz. sour cream
1 cup shredded pepper jack cheese
1 cup shredded cheddar cheese

Steps:

FOR BEEF Heat olive oil in a large skilled. Mix chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Rub spice mixture all over roast. Sear roast in the olive oil on all sides. Remove roast and place in crockpot. Saute green chiles and jalapeno for 1-2 minutes. Add beef broth and deglaze pan. Pour beef broth mixture over roast. Add beer. Cover and cook on low setting, 8-10 hours or until meat shreds easily. Remove roast from crock pot, trim fat, and shred. Refridgerate beef broth until fat floats to top. Skim fat, then add remaining beef broth mixture to shredded beef. FOR ENCHILADAS Preheat oven to 375 degrees. In a skillet, blend enchilada sauce with sour cream; heat until simmering. Remove from stove. Dip tortillas, one at a time, in sauce mixture. Set aside and let stand to soften. Add olive oil to a skillet over medium heat, add onions and sauté until golden brown. Add garlic and cook for 1-2 min. Add black beans to onion mixture. Salt to taste, then set aside. Lightly grease 9x13 casserole dish. Line bottom of pan with 6 tortillas. Layer 3 cups shredded beef mixture over tortillas. Pour black bean mixture over beef. Sprinkle 1.5 cups cheese over beans. Layer 6 remaining tortillas over top. Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Bake, uncovered, 20-25 minutes.