I get requests for this recipe all the time! I have made it with chicken and leftover Thanksgiving turkey as well, but beef is my favorite!
Ingredients
- 1 (3 pound) beef roast
- 3 cups tequila
- 3 jalapeno peppers, seeded and diced
- 6 cloves garlic, smashed and diced
- 3 cups uncooked rice
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (16 ounce) can refried beans
- 2 (6 ounce) cans diced green chile peppers, divided
- 4 (7.75 ounce) cans spicy enchilada sauce
- 2 (12 fluid ounce) cans mild enchilada sauce
- 2 (6 ounce) cans tomato paste
- 1 (12 ounce) bag shredded Mexican cheese blend
- 12 (12 inch) flour tortillas, or more as needed
Directions
Step 1
Combine beef roast, tequila, jalapeno peppers, and garlic in a slow cooker. Cover and cook on Low until tender, 12 to 18 hours.
Step 2
Shred beef using 2 forks; let it cool, about 30 minutes. Transfer shredded beef to a plate using a slotted spoon, reserving cooking liquid in the slow cooker.
Step 3
Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 5
Mix black beans, refried beans, and 1 can green chile peppers together in a bowl.
Step 6
Mix spicy enchilada sauce, mild enchilada sauce, and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
Step 7
Spoon 1/4 cup bean mixture, 1/4 cup rice, 1/2 cup shredded beef, 1 tablespoon sauce, and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
Step 8
Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
Step 9
Bake in the preheated oven until cheese is bubby and golden brown, 45 minutes to 1 hour.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 1015 | |
% Daily Value * | |
Total Fat35g | 44% |
Saturated Fat14g | 72% |
Cholesterol82mg | 27% |
Sodium2272mg | 99% |
Total Carbohydrate104g | 38% |
Dietary Fiber14g | 49% |
Total Sugars8g | |
Protein40g | |
Vitamin C39mg | 197% |
Calcium425mg | 33% |
Iron10mg | 54% |
Potassium1348mg | 29% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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