So, you’ll recall from Friday’s Parfait! post that we’d had a pretty nice pot roast; now, what to do with the leftovers?
Well, a quick search of da Google came up with an interesting solution called Monday Pie – wherein you cube the beef and dice the potatoes and chuck ’em all together with a can of beans, a can of tomatoes, some powdered gravy and some other stuff and bake ’em all together, adding cheese on top.
Simple, no?
Except…
I had more beef leftover than potatoes, and the only beans I had in the pantry were dried black, or spicy ranch style; so I made a few adjustments and turned this take on British food into a kindofa TexMex (and tasty!) dinner casserole.
Still an all, thanks to Camilla at fabfood4all.co.uk for the idea.
INGREDIENTS
Casserole:
•2 cups leftover roast beef, diced
•1-1/2 cup leftover roasted potatoes, diced
•1/2 cup diced onion
•1/2 cup grape tomatoes, quartered
•1 can (11 oz) corn, drained
•1 can (21 oz) baked beans
•1 cup leftover ‘shroom gravy
•1 tsp Worcestershire sauce
•1 tbsp Sherry Peppers Sauce (optional)
•2 cups crushed tortilla chips
•2 cups shredded Cheddar cheese
Toppings:
•Sour cream
•Diced tomato
•Shredded lettuce
Heat you oven to 375º.
Stir the gravy together with the beans, Worcestershire, and Sherry Peppers sauce, then pour over the beef, corn, and diced potatoes in a large bowl and toss to mix.
Stir in the diced onion and quartered tomatoes.
Turn the whole shebang into a 2-1/2 quart casserole and top with the crushed tortilla chips.
Bake, uncovered, for 30 minutes, then top with the shredded Cheddar and return to the oven for another 15 minutes, until the cheese has melted.
Serve with shredded lettuce, diced tomato, and sour cream.