Recipe Description
Recipe Submitted By: Liz Larrieu
Cupboard Casserole
2 cups of shredded slow cooked beef (you could use pork or chicken)
1/2 block of velveta cheese (cubed)
1 block cream cheese
1 can of drained and washed corn
1 can of black drained and washed black beans
1 stick of butter
1 can chili seasoned diced tomatoes
16 corn tortillas
1. In a shallow 12″ x 4″ casserole dish (I used a yellow le crùeset casserole dish) diced butter across the bottom to help moisten the tortillas and help from sticking.
2. Lay 8 tortillas over-lapping
3. Cube the cream cheese and velveta cheese
substitute Option1: you could sub 2 cups of shredded yellow cheese if needed) use 1/2 stick of butter if so because of the higher oil in the shredded cheese.
Substitution option 2: sub sour cream
4. Spread out the shredded meat
5. Add corn and black beans
Substitution option: ranch style beans
6. Add layer of corn tortillas
7. Add chili seasoned tomatoes
Sub option: diced tomatoes with 2 Tb of chili powder and a tsp of salt.
8. Sprinkle with cheese shreds on top (I used pepper jack)
Back for 17-20 mins at 400 or until hot
Serves: 6-8
Calories: not for the faint of heart
This is a leftover quick casserole. When there is not enough slow cooked meat to go around one night this is a great option.
Liz Larrieu
Choctaw,Ok
