After that great pot roast dinner there was lots of left over meat, with only two people eating that tends to happen a lot. This year I had set a goal to try and not waste the left overs, we are really bad about putting left overs in the fridge and never eating it again. Unless I eat it in the morning with a fried egg on top...lol. So instead of eating the left overs the same way the new challenge/goal is to make a new meal with the left overs. So what to make with left over beef pot roast, the first thing that came to my mind enchiladas! And then I thought good lck cooking that with one hand, so I recruited the fiance to help. We decided to have a little mexican feast last night with a few friends and the enchiladas, well enchilada cassarole was a great hit! Here is the recipe:
Left over shredded beef pot roast about 1 lb
Half of a yellow onion chopped
3-4 garlic cloves grated or chopped
1 can of green chile chopped tomatoes
1 stick of soften cream cheese
18 yelllow corn tortillas
1 large can of red enchilada sauce
1 bag of mexican shredded cheese more if desired
Preheat oven to 375
Sautee the onion in garlic over med heat with the EVOO. While the onionsand garlic are cooking shred the meeat into a bowl add the can of tomatoes and softened cream cheese. Add the onions and garlic once they are cooked down and mix. To a cassarole pan pour a little bit of the red sauce enough just to coat the bottom. Place six corn tortillas along the bottom of the pan, layer half of the meat mixture, some shredded cheese and then some more sause. Repeat placing 6 tortillas down, meat mixture, cheese, and then sauce. The last layer add the last six tortillas, then the red sauce and then cheese. Bake in oven for 35-45 minutes or untill cheese is melted and bubbley!
What is your favorite left over meal?
Untill next time!