Mexican Style Beef for the Crock Pot |
|
 |
Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 6 |
|
This is a combination of several recipes over the years. After several attempts this is what developed. Everyone I know who has tried it loved it, I hope you do also. Ingredients:
1 -3 lb rump roast |
1 (1 1/4 ounce) package fajita seasoning mix |
1 (10 ounce) can diced mexican-style tomatoes (with cilantro and lime) |
1 (4 ounce) can green chilies |
1 small onion |
1/2 green pepper |
1/2 red pepper |
1/2 teaspoon seasoned pepper |
1/2 teaspoon cayenne |
1 teaspoon cumin |
flour tortilla |
quesadilla cheese |
salsa |
2 garlic cloves, minced (garlic from a jar is fine) |
Directions:
1. Place first 10 ingredients in the crock pot along with garlic.
2. Cook on low for approx 6 hours.
3. Remove beef and shred.
4. Put back in the crock pot and mix with other ingredients.
5. Let cook for about a hour.
6. Serve meat with warm flour tortillas, salsa, and cheese.
7. You may also want to include sour cream, tomatoes, etc.
|
|