| 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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