This casserole will knock your socks off. It's everything you love about beef enchiladas... with the comfort of a noodle casserole. It's so good.
Ingredients:
2 lbs beef pot roast
1 lb pasta
2 large cans green enchilada sauce
1 can red enchilada sauce
1 can black beans
1 can corn
1 can sliced olives
2 cans green chiles
2 yellow onions
4 cups shredded cheddar cheese
2 cups shredded pepper jack cheese
A few pinches of red pepper flakes
A few crushed handfuls of Juanitas corn chips
Preheat the oven to 350°
Brown your pot roast in a skillet on both sides.
Put it in the crock pot with a can of the green enchilada sauce. Cook for 5-6 hours on high and shred it!
Add all those cans of various things in a big bowl. Mix in the shredded meat. Add some red pepper flakes.
Boil the pasta for 4-5 minutes. It will cook more in the oven.
Stir in the semi-cooked pasta and about 3/4 of the cheese.
Sprinkle the remaining cheese on top and add crushed chips.
Bake for 45 minutes and serve with sour cream! Yum!
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