Green Chili Burros
A succulent dish that changes your ordinary pot roast into an extravagant dinner your family or friends will love!
Yield
6 servingsPrep
20 minCook
8 hrsReady
8 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef
rump roast |
|
| 1 | cup |
onions
chopped |
|
| 1 | each |
taco seasoning mix
package |
*
|
| 1 | tablespoon |
oregano
|
|
| 1 | teaspoon |
garlic powder
|
|
| 10 | ounces |
hot chili peppers
green, canned, diced |
|
| 1 | pound |
tomato sauce
can |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef
rump roast |
|
| 237 | ml |
onions
chopped |
|
| 1 | each |
taco seasoning mix
package |
*
|
| 15 | ml |
oregano
|
|
| 5 | ml |
garlic powder
|
|
| 289 | ml/g |
hot chili peppers
green, canned, diced |
|
| 453.6 | g |
tomato sauce
can |
|
Directions
Layer ingredients, meat first, in crockpot. Cook on Low for 8 to 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.
