Directions:
- Place roasts and 1 cup water in a 6-quart pressure cooker.
- Cover cooker with lid, and seal securely; place pressure control over vent and tube. Cook over high heat 8 to 10 minutes or until pressure control rocks quickly back and forth. Reduce heat to medium-low, and cook 40 minutes. (Pressure control will rock occasionally.)
- Remove from heat; run cold water over cooker to reduce pressure. Carefully remove lid so that steam escapes away from you.
- Drain meat, reserving juice. Pour juice into a fat strainer; let stand until fat rises to top. Reserve juice; discard fat. Cool meat slightly, and shred.
- Sauté onion and green chiles in hot oil in the cooker for 1 minute. Stir in green salsa and next 4 ingredients. Cook 1 minute over medium-low heat. Stir in reserved meat juice and shredded meat. Cook 5 minutes or until thickened. Serve on kaiser rolls with green salsa, if desired.
- Flautas: Pour vegetable oil to a depth of 2 inches in a large skillet; heat to 375°.
- Soften 30 corn tortillas, 1 at a time by dipping in hot oil for 2 seconds. Drain on paper towels. Place 1 tablespoon Mexican Meat Mix on bottom half of each tortilla, roll tightly. Cook, seam side down, in hot oil 2 minutes on each side or until golden. Drain on paper towel. Yield: 10 servings.
- Taco Pizza: Sauté 1 sliced purple onion in 2 teaspoons olive oil over medium heat until tender. Stir together 3 cups Mexican Meat Mix and 1/2 cup sour cream; spread evenly over a 16-ounce Italian Bread shell. Top with onion and 1 (8-ounce) package shredded Mexican cheese blend. Place on a lightly greased baking sheet. Bake at 450° for 15 minutes. Remove from oven; top with 1/2 cup lettuce; 1/2 cup cherry tomatoes, halved; and 2 tablespoons chopped fresh cilantro. Yield: 8 servings.
- Stuffed Baked Potatoes: Bake 4 large baking potatoes at 450° for 1 hour or until tender. Cut potatoes in half, and scoop out pulp, leaving a 1/2-inch-thick shell. Combine potato pulp, 4 cups Mexican Meat Mix, 1 (8-ounce) container sour cream; 3 green onions, sliced; 2 tablespoons chopped fresh cilantro; 1 teaspoon salt; and 1/2 teaspoon pepper. Spoon mixture into potato shells; sprinkle with 1 cup Monterey Jack cheese with peppers. Bake at 450° for 10 minutes or until thoroughly heated. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.77 Kcal (849 kJ) | ||
| Calories from fat | 79.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.84g | 14% | |
|---|---|---|---|
| Cholesterol | 65mg | 22% | |
| Sodium | 351.47mg | 15% | |
| Potassium | 487.64mg | 10% | |
| Total Carbs | 8.53g | 3% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 1.85g | 7% | |
| Protein | 22.34g | 45% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.9mg | 11% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 115.18 Kcal (482 kJ) | ||
| Calories from fat | 45.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.02g | 14% | |
|---|---|---|---|
| Cholesterol | 36.92mg | 22% | |
| Sodium | 199.65mg | 15% | |
| Potassium | 276.99mg | 10% | |
| Total Carbs | 4.85g | 3% | |
| Sugars | 1.64g | 12% | |
| Dietary Fiber | 1.05g | 7% | |
| Protein | 12.69g | 45% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 1.1mg | 11% | |
| Calcium | 15.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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