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    You are in: Home / Recipes / "leftover Roast" Mexican Casserole Recipe
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    "leftover Roast" Mexican Casserole

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    momofknt's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Shred cooked meat and remove any bones or fat.
    2. 2
      Heat oil in a large skillet. Add onion and pepper and saute until tender.
    3. 3
      Add all ingredients except corn tortillas and cheese. Stir together.
    4. 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. 5
      Preheat oven to 350.
    6. 6
      Spray a 9x13 pan with non-stick spray.
    7. 7
      Place 3 corn tortillas in the bottom of the pan, tearing to fit.
    8. 8
      Spoon 1/3 of the meat mixture over the tortillas. Spread to cover.
    9. 9
      Sprinkle with 1/3 of the cheese.
    10. 10
      Repeat steps 7-9 two times.
    11. 11
      Bake at 350 for 30 minutes.
    12. 12
      **Can also be refrigerated in the morning and baked later that day. I haven't tried to freeze it yet.

    Ratings & Reviews:

    • on September 29, 2010

      55

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 11, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for "leftover Roast" Mexican Casserole

    Serving Size: 1 (294 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 352.3
     
    Calories from Fat 150
    42%
    Total Fat 16.6 g
    25%
    Saturated Fat 8.6 g
    43%
    Cholesterol 39.5 mg
    13%
    Sodium 691.1 mg
    28%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 7.4 g
    29%
    Sugars 2.0 g
    8%
    Protein 18.4 g
    36%

    The following items or measurements are not included:

    cooked beef

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