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I use my leftover roast beef for beef enchiladas. Mix the meat with enchilada sauce. I use a can of hatch green chili and hatch red chili enchilada sauce. Add meat to tortilla (I use flour but can use corn) with some diced up onions and cilantro and maybe some con caso cheese sauce then roll. Add to a greased (I use PAM) cook pan. Add more enchilada sauce, once again I mix green and red chili enchilada sauce. Add shredded cheddar cheese or Mexican cheese to top of enchiladas and black olives and cilantro and bake at 350 for about 30 minutes or until it starts bubbling around the sides. My family and friends love it.
I finely chop the roast. If I had made roasted potatoes and carrots (if not, I just cook some up [canned carrots work, too]), I take a fork and smash them up. In a skillet, fry up some chopped onion, then add the meat, potatoes and carrots. Stir this all together and fry until slightly crispy. Sometimes I'll add a little bacon grease to it if it seems dry. This is such a good hash! With catsup over it, it is soooo good!! Or with eggs. Or on a sandwich.
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