Ingredients:
1 10 oz. can chopped chile peppers
1 cup onion, chopped
2 40z. can tomato sauce
2 LBS. chuck roast, de boned
Directions:
Night before, begin cooking roast in crock pot all night. In morning remove bones and shred roast with forks. Add to the crock pot all the above. Cook on low heat for the rest of the day. Put scoop of mixture in tortillas, roll up, place in baking dish. Can add grated cheese, refried beans, sour cream. Bake 350 degrees for 10 minutes. Top with tin foil.
Submitted By: Jennifer Smith
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