"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."
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
6
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
- 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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Reviews
-
This is one of the most delicious meals I've made in quite a while! I had some leftover home made white corn tortillas and when I used them in this recipe it made it taste like an open faced tamale. I used a boneless pork rib end for the meat. The sauce was very chunky which isn't a bad thing but my husband is adverse to sauces with a lot of texture so I used my immersion blender to make the sauce smooth. Once it had reduced I added the leftover pork (I didn't want it to cook any more than it had as pork can dry out and toughen if overcooked). The end result was an extremely flavorful do again meal. Thanks for sharing the recipe!!! -
This was amazing and so easy. I added one seedless jalapeno to the onion and used a can of roasted tomatoes instead of the one suggested. I originally had a lot of a really bad leftover beef I made and this recipe just added so much flavor and wow... loved it.
Tweaks
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I waaaas going to make this.....but......It gave me another idea: Kept the meat, heated up Large Flour Tortillas in a HOT cast iron skillet, just barely greased up with a paper towel and bacon grease, both sides, then back on one to crisp up, while you add shredded jack and cheddar to the tortilla, then a scoop of meat, and I made queso fresco earlier, so I put that on it, folded it inhalf and placed it on a plate with some grated parmesan cheese on it and then added shredded lettuce, chopped white onion, taco sauce, (your choice) and a little more shredded cheese. They were great! Thanks for the meat recipe, it made it perfect! Would certainly NOT been the same without it. (refrieds on the side)!
