Pot Roast Tortilla Casserole

Maureen Herrell


I needed to use up leftover roast and Velveeta and didn't have fresh ingredients on hand. Since my son had been hankering for Mexican I created this and they loved it!


★★★★★ 2 votes

15 Min
1 Hr



  • 1/2 lb
    pot roast, leftover (cooked)
  • 2 c
    chicken broth
  • 1 1/2 Tbsp
    ancho chili powder
  • 1 1/2 Tbsp
  • 2 Tbsp
  • 1 Tbsp
  • 1/2 tsp
    salt (more or less to taste)

  • 1 can(s)
  • 1 can(s)
    pinto beans
  • 1 can(s)
    black beans
  • 4 oz
    green chiles, canned
  • 1/3 lb
    processed cheese (could sub 1 cup sour cream)
  • 1/2 Tbsp
  • 1 Tbsp
  • 1 pkg
    tortillas, 8-12 (depending on size, i used homemade)
  • 3 c
    mexican blend shredded cheese (or whatever you have on hand)
  • 1/4 c
    cilantro, chopped

How to Make Pot Roast Tortilla Casserole


  1. Pour broth into good sized pot (eventually all ingredients except for tortillas and shredded cheese will end up in it) over med-high to boil. Add chili powder, cumin, garlic, peppercorns, and salt. Meanwhile slice roast into narrow strips across the grain. Add roast to broth, bring to boil, then cover and reduce heat to low. Simmer for 30 min or until meat is flavored and tender. Remove peppercorns and adjust seasoning to taste, if needed.
  2. When meat is done increase heat to med-high and add cubed Velveeta. Drain pinto, black beans, and corn; rinse beans well. Once cheese is melted add beans, corn, and un-drained green chiles. Add oregano and additional cumin/chili powder if wanted (my kids like it mild). Boil for five min or so to mix flavors, then add cornstarch slurry and boil until thickened. Don't worry if it's a bit thin, it'll thicken while baking.
  3. Pre-heat oven to 350. In a greased (or sprayed with non-stick cooking spray) place 1/3 of the tortilla pieces on the bottom of the pan. Sprinkle 3/4 cup cheese, place 1/2 the filling over cheese, and sprinkle 1/2 the cilantro. Repeat with tortilla pieces, 3/4 cup cheese, remainder of filling, and remainder of cilantro. Top with last 1/3 of tortilla pieces and remaining 1-1/2 cup of cheese.
  4. Place in pre-heated oven for 15 minutes, or until cheese has melted. Garnish with extra cilantro, if desired.

Printable Recipe Card

About Pot Roast Tortilla Casserole

Course/Dish: Beef, Roasts, Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: For Kids
Hashtag: #leftovers

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