Yummy Shredded Beef Enchilada Casserole

This is a new recipe Tom and I tried and it turned out really good.

Shredded beef:

2 lbs frozen roast
1 can tomato soup
1 cup water
1 tsp beef bullion
Garlic powder
Onion salt
Pepper

Put frozen roast in baking pan and add soup, water and bullion around it.
cover top of roast with garlic powder, onion salt, and pepper.
Cover and bake at 250 degrees all day. About 8 hours. If roast is thawed bake for about 5 hours.

Red Enchilada sauce:

1 15 oz can of tomato sauce
1 cup water
1/2 onion
1/2 green bell pepper
2 Tbsp chili powder
1 clove garlic minced
Dash of cumin
Dash of oregano
1 tsp salt
1/2 tsp pepper

Blend up onion and pepper (or chop finely) You try different kinds of peppers.
Put all ingredient in sauce pan and simmer for 20 min. Chill for a few hours.

When roast is done drain off fat and extra juices (about half of it) and set aside. You can add some back in if it is too dry. Shred beef with a fork.

Layer in a baking dish corn tortilla chips, beef, enchilada sauce and grated cheese. Cover top generously with grated cheese. Bake at 350 degrees for about 25 minutes.