"Leftover Roast" Mexican Casserole - cooking recipe

Ingredients

1 -2 cup cooked beef or 1 -2 cup pork roast, shredded
1 tablespoon oil
1 onion, diced
1 green pepper, diced
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies
1 teaspoon ground cumin
1 teaspoon garlic salt
2 cups chicken broth
9 corn tortillas
2 cups cheddar cheese, grated

Preparation

Shred cooked meat and remove any bones or fat.
Heat oil in a large skillet. Add onion and pepper and saute until tender.
Add all ingredients except corn tortillas and cheese. Stir together.
Bring to a boil. Reduce heat to medium or medium-low and boil for one hour, allowing most of the liquid to cook off. Watch and reduce heat if necessary.
Preheat oven to 350.
Spray a 9x13 pan with non-stick spray.
Place 3 corn tortillas in the bottom of the pan, tearing to fit.
Spoon 1/3 of the meat mixture over the tortillas. Spread to cover.
Sprinkle with 1/3 of the cheese.
Repeat steps 7-9 two times.
Bake at 350 for 30 minutes.
**Can also be refrigerated in the morning and baked later that day. I haven't tried to freeze it yet.