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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 5 |
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You can eat this like a casserole with the trimmings on the top. This came from Thinner Times. I have not tried this, just posting for safe keeping. Ingredients:
3 lbs lean boneless roast |
chili powder |
1 large onion, chopped |
2 1/2 cups uncooked red beans (pinto beans) |
12 ounces rotel tomatoes, chopped (2 cans) |
10 ounces cream of mushroom soup |
4 ounces chopped green chili peppers |
4 ounces jalapeno peppers (1 can) (optional) |
1 1/2 teaspoons oregano |
2 teaspoons salt |
1 cup water |
tortilla |
pico de gallo |
guacamole |
sour cream |
shredded cheese |
Directions:
1. Use a large crockpot - this makes a lot of food. Coat both sides a boneless roast with chili powder and place in bottom of crockpot.
2. Layer the following items in order on top of the roast. Do not stir until done. Onion, beans, Rotel tomatoes, mushroom soup, green chili peppers, jalapeno peppers, oregano, salt, and water.
3. Cook on low for 12-14 hrs - depends on your crockpot. (You may need to add a little water during cooking if your crockpot is hotter than some - just make sure you have enough water to cook the beans!). Stir when done and shred roast with a long pronged fork.
4. Serve it with tortillas, pico de gallo, guacamole, sour cream, shredded cheese - all the regular tortilla trimmings.
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