Ingredients:
1 1/2 to 2 lb. cooked pot roast shredded or cut into 1/2 in cubes
1 onion chopped
2 1/2 cups medium taco sauce
1 can black beans drained
1 can refried beans
1 small can chopped jalapeno medium pepper (optional)
2 tomatoes diced
1 cup pepper jack cheese cubed of grated
4 to 5 10" flour tortilla cut into 2" strips
4 cups Mexican cheese (4 cheese grated)
Garnish:
Sour Cream
Shredded Lettuce
Diced tomatoes
Directions:
Preheat oven to 350 degrees.
Coat bottom of 9 X 13 glass baking dish with about 1/2 cup taco sauce.
Arrange a layer of tortilla strips to cover taco sauce using about
half of them. Spread a layer of the following using about half of
each; onion, black beans, refried beans, jalapeno peppers, pepper jack
cheese, tomatoes, Mexican cheese
Spread about one cup taco sauce, cover with remaining tortilla strips,
spread remaining onion, black beans, refried beans, jalapeno peppers,
pepper jack cheese, tomatoes. Spread remaining taco sauce. Top with
remaining Mexican cheese.
Bake in oven for about 45 minutes.
Serve with sour cream, lettuce and tomatoes.
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