Recipe by momofknt
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.
Top Review by Alphacook
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!!!
- 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) candiced 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 See How It's Made
- 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.