pot roast tortilla casserole

Name: Pot Roast Tortilla Casserole
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: ## TO SIMMER THE MEAT; 1/2 pound(s) pot roast, leftover (cooked); 2 cup(s) chicken broth; 1 1/2 tablespoon(s) ancho chili powder; 1 1/2 tablespoon(s) cumin; 2 tablespoon(s) garlic; 1 tablespoon(s) peppercorns; 1/2 teaspoon(s) salt (more or less to taste); ## THE REST; 1 can(s) corn; 1 can(s) pinto beans; 1 can(s) black beans; 4 ounce(s) green chiles, canned; 1/3 pound(s) processed cheese (could sub 1 cup sour cream); 1/2 tablespoon(s) cornstarch; 1 tablespoon(s) water; 1 package(s) tortillas, 8-12 (depending on size, i used homemade); 3 cup(s) mexican blend shredded cheese (or whatever you have on hand); 1/4 cup(s) cilantro, chopped

(2 RATINGS)

45 Pinches 4 Photos

Maureen Herrell

Peculiar, MO

Updated on Nov 9, 2012

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!

Rate

prep time 15 Min

cook time 1 Hr

method Bake

yield 6 serving(s)

Ingredients

TO SIMMER THE MEAT
1/2 pound pot roast, leftover (cooked)
2 cups chicken broth
1 1/2 tablespoons ancho chili powder
1 1/2 tablespoons cumin
2 tablespoons garlic
1 tablespoon peppercorns
1/2 teaspoon salt (more or less to taste)
THE REST
1 can corn
1 can pinto beans
1 can black beans
4 ounces green chiles, canned
1/3 pound processed cheese (could sub 1 cup sour cream)
1/2 tablespoon cornstarch
1 tablespoon water
1 package tortillas, 8-12 (depending on size, i used homemade)
3 cups mexican blend shredded cheese (or whatever you have on hand)
1/4 cup cilantro, chopped

How To Make pot roast tortilla casserole

Step 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.

Step 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.
Step 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.
Step 4

Place in pre-heated oven for 15 minutes, or until cheese has melted. Garnish with extra cilantro, if desired.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes