Leftover Roast Mexican Casserole
Turn last night’s leftovers into a fiesta of flavors with this irresistibly easy Leftover Roast Mexican Casserole! This vibrant dish layers shredded roast meat, hearty black beans, sweet corn, and tangy enchilada sauce with soft corn tortillas and gooey melted cheddar cheese for a crowd-pleasing meal that comes together in just 45 minutes. Enhanced with spices like cumin and chili powder, and finished with fresh cilantro, diced tomatoes, and optional jalapeños for a kick, this casserole is the perfect way to repurpose leftover beef, chicken, or pork. Ideal for weeknight dinners or family gatherings, it’s a versatile, budget-friendly recipe that’s as comforting as it is flavorful. Pair it with sour cream or your favorite toppings for the ultimate Tex-Mex experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups leftover roast meat (beef, chicken, or pork)
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn
- 1.5 cups shredded cheddar cheese
- 1 cup diced tomatoes
- 0.5 cup sliced black olives
- 0.25 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.5 cup sour cream (optional)
- 0.25 cup sliced jalapeños (optional)
Instructions
Preheat your oven to 375°F (190°C).
Shred the leftover roast meat into bite-sized pieces if not already shredded.
In a large mixing bowl, combine the shredded meat, black beans, frozen corn, diced tomatoes, ground cumin, chili powder, salt, and pepper. Mix well to combine.
Lightly grease a 9x13-inch baking dish with cooking spray.
Spread 1/4 cup of enchilada sauce along the bottom of the baking dish to prevent sticking.
Layer 4 corn tortillas over the sauce, overlapping as needed.
Spread half of the meat and bean mixture evenly over the tortillas.
Sprinkle 1/2 cup of shredded cheddar cheese over the meat layer.
Drizzle 1/4 cup of enchilada sauce over the cheese.
Repeat the layers: 4 more corn tortillas, the remaining meat and bean mixture, another 1/2 cup of shredded cheese, and another 1/4 cup of enchilada sauce.
Top the final layer with the remaining shredded cheese, sliced black olives, and any optional jalapeños for added heat.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it cool for 5 minutes.
Garnish with chopped cilantro before serving. Optionally, serve with sour cream on the side.
Nutrition Facts
Calories |
3587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 5361 mg | 233% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 25.1 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1854 mg | 143% | |
| Iron | 31.2 mg | 173% | |
| Potassium | 4245 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
