Crockpot Green Chili Burros

• 2 lb. rump roast
• 1 cup chopped onion
• 1 envelope taco seasoning mix
• 2 teaspoons dried leaf oregano, crumbled
• 1 teaspoon garlic powder
• 1 large (approx. 10 oz.) can diced green chilies
• 1 can (15 ounces) tomato sauce

Layer ingredients, meat first, in crockpot. Cook on low for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.

More Mexican Recipes:
Enchilada Casserole with Ground Beef
Ranch Chicken Recipe
Taco Meatballs Recipe
Taco Casserole Recipe
Taco Soup Recipe
Taco Chili Recipe
Chiles Rellenos Recipe
Mexican Mac 'n Cheese Recipe
Basic Burritos
Crockpot Burritos
Chicken Taco Casserole Recipe
Taco Salad
Taco Cheese Dip
Mexican Chicken Casserole Recipe
Mexican Cornbread Recipe
Mexican Recipe - Scrambled Eggs
Mexican Recipe - Judy's Enchiladas
Mexican Beef Salad
Relleno Bake Recipe
Mexican Recipe Cheese Dip
Fiesta Chicken Breasts
Pork and Green Chile Stew
Judy's Chicken Enchilada Casserole
Enchilada Sauce
Chicken Enchilada Casserole
Stacked Enchiladas
Crockpot Enchilada Casserole I
Crockpot Enchilada Casserole II

Back to the Index!