Mexican Meat Mix

Total Time: 10 hrs Preparation Time: 10 hrs

Ingredients

• 5 lbs beef roast or 5 lbs lamb roast
• 3 onions, chopped
• 1 (4 ounce) can chopped green chilies
• 1 (7 ounce) can green chili salsa
• 1/4 teaspoon garlic powder
• 4 tablespoons flour
• 4 teaspoons salt
• 1 teaspoon ground cumin

Recipe

• 1 preheat oven to 375°f.
• 2 place roast in large roasting pan or dutch oven. do not add salt or water. cover with tight lid and roast 8 to 10 hours until well done. or cook with 1 cup water in pressure cooker for 35 to 40 minuets. drain meat reserving juices. cool meat, then remove bones. shred meat and set aside.
• 3 spray large skillet with vegetable cooking spray. saute onions and green chillies for 1 minute. add green chillie salsa, garlic powder, flour, salt and cumin. reduce heat and cook 1 minute. stir in reserved meat and meat juices. cook minuets until thickened. cool.
• 4 put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at the top. seal and label containers with date and contents. freeze. use withing about 6 months. makes about 9 cups.