| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Crockpot, Meats, Mexican | 1 | Recipe |
INGREDIENTS
| 2 | lb | Rump roast |
| 1 | c | Onion; chop |
| 1 | pk | Taco seasoning mix |
| 1 | tb | Oregano |
| 1 | ts | Garlic powder |
| 10 | oz | Can diced green chilies |
| 1 | lb | Can tomato sauce |
INSTRUCTIONS
Layer ingredients, meat first, in crockpot. 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. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 30, 1997
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