again it came from the Fix-It and Foget-it cookbook.
Southwestern Flair by Phyllis Attig
4 lb chuck roast
1 envelope dry taco seasoning
1 cup chopped onions
1 TBSP white vinegar
1 1/4 cup green chiles (I used a 1 7oz can)
Place meat in bottom of slow cooker. Then combine the other ingredients and pour over meat. Cover and cook for 9 hrs on slow.
Shred meat with fork. Serve in a flour tortilla topped with lettuce, tomatoes, sour cream and cheese.
If you and your family love mexican then you will love this.
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1 comment:
okay, this one i might have to try!
:)
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