"leftover Roast" Mexican Casserole

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 -2 cup cooked beef or 1 -2 cup lamb 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

Recipe

• 1 shred cooked meat and remove any bones or fat.
• 2 heat oil in a large skillet. add onion and pepper and saute until tender.
• 3 add all ingredients except corn tortillas and cheese. stir together.
• 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 preheat oven to 350.
• 6 spray a 9x13 pan with non-stick spray.
• 7 place 3 corn tortillas in the bottom of the pan, tearing to fit.
• 8 spoon 1/3 of the meat mixture over the tortillas. spread to cover.
• 9 sprinkle with 1/3 of the cheese.
• 10 repeat steps 7-9 two times.
• 11 bake at 350 for 30 minutes.
• 12 **can also be refrigerated in the morning and baked later that day. i haven't tried to freeze it yet.