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Prep Time: 0 Minutes Cook Time: 600 Minutes |
Ready In: 600 Minutes Servings: 20 |
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This is a great fajita recipe, and is so good to have when you get home at night, serve with a salad. Ingredients:
1 small rump roast |
chili powder |
1 onion, chopped |
1 (10 ounce) can chilies, chopped |
1 (12 ounce) can rotel tomatoes & chilies, chopped |
1 (1 1/4 ounce) can cream of mushroom soup |
1 cup dried pinto bean, washed |
1 cup water |
Directions:
1. Wash roast and dry with paper towels. Rub roast all over with chili powder. Put in bottom of crockery pot. Then layer these Ingredients:.
2. Add beans.
3. Add chilies.
4. Add onions.
5. Add cream of mushrooms soup.
6. Add Rotel.
7. Add water.
8. Cover and cook on low for 9-10 hours (the longer the better). Do not open lid, do not stir, do not even look at it until done.
9. When done, take out of crockery pot and put into large casserole. With forks, pull oull apart the roast and mix up the whole thing.
10. Serve with flour tortillas. Put mixture into tortillas and eat like fajitas.
11. Makes a lot.
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