Yield: 1 Servings
Measure | Ingredient |
---|---|
2 pounds | Rump roast |
1 cup | Chopped onion |
1 pack | Taco seasoning mix |
1 tablespoon | Oregano |
1 teaspoon | Garlic powder |
1 can | (10 oz.) diced green chilies |
1 pounds | Can tomato sauce |
Layer ingredients, meat first, in crock pot. Cook on low for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.
Posted to recipelu-digest Volume 01 Number 285 by James and Susan Kirkland <kirkland@...> on Nov 22, 1997