Leftover Roast Mexican Casserole Recipes

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"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.

Provided by momofknt

Categories     Black Beans

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

LEFTOVER ROAST BEEF CASSEROLE



Leftover Roast Beef Casserole image

Feel good about putting leftovers back on the dinner table with this Leftover Roast Beef Casserole. Easy and cheesy, Leftover Roast Beef Casserole is made with shredded roast beef and mac & cheese.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 5

1 pkg. (14.5 oz.) KRAFT Macaroni & Cheese Family Size Dinner
1-1/2 cups shredded cooked roast beef
1/2 cup green salsa
1 cup canned drained pigeon peas
3/4 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 350°F.
  • Prepare Dinner as directed on package in large saucepan. Stir in meat, pigeon peas and recaíto.
  • Spoon into 13x9-inch dish sprayed with cooking spray. Top with cheese.
  • Bake 15 to 20 min. or until casserole is heated through and cheese is melted.

Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 7 g, TransFat 3.5 g, Cholesterol 45 mg, Sodium 940 mg, Carbohydrate 55 g, Fiber 5 g, Sugar 8 g, Protein 25 g

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