crock pot green chili burros

1 Servings
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

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