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Mexican pot roast

Mexican pot roast
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • can tomato sauce - 1 item
  • green pepper, chopped - 1 item
  • Cheddar cheese, shredded - 2 c
  • can chili beans - 1 item
  • can garbanzo beans - 1 item
  • bunch green onions - 1 item
  • can Ranch Style beans - 1 item
  • can pinto beans, drained - 1 item
  • can black olives, pitted - 1 item
  • small can green chili salsa - 1 item
  • pot roast, cooked with seasonings, shredded - 3 4
  • small can red chili salsa - 1 item
  • large can catsup tamales - 1 item

How to make mexican pot roast:

Saute 1 bunch chopped green onions and green pepper in butter. Add 1 can tomato sauce. Add shredded pot roast and all cans of beans and salsas. Place catsup tamales and olives in last, lightly stirring. (Do not drain beans except for pintos and garbanzos.) Place cheese on top and cover. Bake 45 minutes at 350° until warmed through and bubbly. Can remove lid if getting too much moisture. This is best made the day before to allow flavors to mingle. Serve with tortilla chips and green chilies. Can be frozen.

Recipe categories: Meat, Beef, North american.

Rating:
Mexican pot roast
4.3
Average rating: 4.3 of 5, total votes: 3
Cook. Time: PT12H30M
Total Time: PT12H30M


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Related ingredients:
flour, oil, cans cream of chicken soup, pork chops, beef brisket, spareribs, hot sausage, cooked, serving size pieces boneless, skinless chicken, sirloin, cut into shoestring pieces, rolled in flour
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