1 (2.5 lb.) chuck roast
1 (4-oz.) can diced green chiles
2 boxes Spanish rice mix*
1 (14.5-oz.) can petite diced tomatoes
1 ½ cups beef broth or water
1 (15-oz.) can black beans, rinsed and drained
2 cups shredded Cheddar cheese
1 (10-oz.) can enchilada sauce
Flour tortillas (optional)
*I use two (4.6-oz.) boxes Rice-a-Roni™ Savory Whole Grain Blends found at Target and Giant.
Cut roast into large chunks and sear all sides in medium-hot nonstick skillet. Place in Crockpot with undrained chiles, use no other liquid. Cook on HIGH for 4 hours or LOW for 8 hours. Once fork tender, use slotted spoon to remove meat to separate bowl. Shred meat using two forks. Set aside or refrigerate until next day.
Preheat oven to 350 degrees. In large saucepan, combine both boxes of Spanish rice mix with 1 ½ cups water and undrained tomatoes. Cook according to package directions. Spray a 9×13-inch baking dish with cooking spray. Spread prepared rice in bottom of baking dish then top with drained black beans and shredded beef. Sprinkle cheese over beef and pour enchilada sauce over casserole. Place uncovered casserole in preheated oven and bake for 45 minutes until cheese is melted. Serve with warm tortillas if desired. Serves 10-12