from the kitchen of: Julie Adams
- 1 to 2 lb beef roast, cooked and shredded
- 1 lg onion, chopped
- 1 plus garlic cloves, minced
- 1 lg can diced tomatoes, drained
- 1 can diced green chilies, drained
Cook roast in a crockpot for 6-8 hours. Can cook in a little bit of beef broth. Season roast well with salt, pepper and garlic powder. When roast is tender, shred. Return to crockpot, add garlic, tomatoes and green chilies. Cook for an additional 2 hours. Serve on tortillas with shredded lettuce and cheese. Top with salsa, sour cream and guacamole.
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