Shredded Beef Enchilada Casserole

1. 1

   FOR BEEF

2. 2

   Heat olive oil in a large skilled. Mix chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper. Rub spice mixture all over roast.

3. 3

   Sear roast in the olive oil on all sides. Remove roast and place in crockpot.

4. 4

   Saute green chiles and jalapeno for 1-2 minutes. Add beef broth and deglaze pan.

5. 5

   Pour beef broth mixture over roast. Add beer. Cover and cook on low setting, 8-10 hours or until meat shreds easily.

6. 6

   Remove roast from crock pot, trim fat, and shred. Refridgerate beef broth until fat floats to top. Skim fat, then add remaining beef broth mixture to shredded beef.

7. 7

   FOR ENCHILADAS

8. 8

   Preheat oven to 375 degrees. In a skillet, blend enchilada sauce with sour cream; heat until simmering. Remove from stove. Dip tortillas, one at a time, in sauce mixture. Set aside and let stand to soften.

9. 9

   Add olive oil to a skillet over medium heat, add onions and saute until golden brown. Add garlic and cook for 1-2 min. Add black beans to onion mixture. Salt to taste, then set aside.

10. 10

    Lightly grease 9x13 casserole dish. Line bottom of pan with 6 tortillas. Layer 3 cups shredded beef mixture over tortillas. Pour black bean mixture over beef. Sprinkle 1.5 cups cheese over beans. Layer 6 remaining tortillas over top. Pour remaining enchilada sauce over tortillas. Top with remaining cheese. Bake, uncovered, 20-25 minutes.

* Per serving · 4 servings · Values may vary.