6 beef chuck roast
6 onions, chopped
1 tablespoon garlic powder
1 (12 ounce) package dirty rice
10 yellow corn tortillas, split
1 (8 ounce) can kidney beans
2 (14 ounce) cans black beans
1 (16 ounce) can refried beans (or beans)
1 teaspoon chili powder
1 (10.75 ounce) can beef broth
1 3/4 cups uncooked instant mashed potato
In a large skillet over medium heat, saute the brown gravy, onion, garlic powder, and two cups black beans in a small amount of water until slightly thickened. Set aside.
In a skillet, place the yellow corn tortillas in the pan. Lightly coat with 1/2 cup of the beef gravy and pour 1 chopped onion layer over each tortilla.
Add the dirty rice, cooked corn, refried beans, black beans, chili powder, beef broth, beef, chili powder, rice, beans. Top with remaining beef gravy mixture. Pour over meat and veggies in 7- to 8-inch round casserole dish. Top with remaining sliced onions.
Bake for 45 to 50 minutes, or until turkey is no longer pink and potatoes are tender. Cool completely before cutting into cubes. About 15 tortillas for each serving.
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