This was sort of a made up recipe, an adaptation of a couple I had read and liked the sound of. I thought I would share because it turned out well and it was relatively easy.
Preheat the oven to 350º.
For the meat layer:
About 2 lbs leftover roast beef
1 pkg. taco seasoning
1 sm. can diced green chilis, with juice
Shred the beef into a pan. Add the taco seasoning and stir to make sure all the meat is coated. Add the can of green chilis. The juice from the chilis will help it become more "loose."
For the cheese layer:
1 can cream of chicken soup, undiluted
2 cups (1 package) shredded Monterrey Jack cheese
1 cup sour cream
Aprox 1 tsp. each cumin & chili powder
Mix all together in a medium size bowl.
For the dish:
1 cup jarred salsa, divided
4 9" diameter tortillas (I used low carb multi-grain, but I think any kind would be fine)
1 cup shredded "taco" cheese blend
To assemble:
Spray a 9x13 Pyrex dish with non-stick spray. Put about 1/2 the salsa in the bottom of the dish and spread out. Lay two of the tortillas on top of the salsa, they will overlap. Put the beef mixture on top of the tortillas. Top that with about 1/2 the cheese mixture. Pour the rest of the salsa on top of the cheese. Lay the remaining 2 tortillas on top. Spread the rest of the cheese mixture on, then top with the shredded taco cheese.
Bake in a 350º oven until the cheese is bubbly and the top is a light golden brown, approximately 30 - 45 minutes. Serve with additional salsa.
Bob liked it enough to save the leftovers for the next day. That is a good sign!
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