The recipe name is a little deceiving...it really is like shredded tacos!
Place a 2 to 3 pound roast in a crock pot sprayed with
PAM. Pour the following over it...
2-3 cups of frozen corn
1 onion sliced
1 red bell pepper cut into big chumks
In a small bowl combine the following...
2 cans of tomato soup (can be Healthy Choice)
2 cans of red enchilada sauce (I usually use a combo of mild an medium!)
1-2 teaspoons of cumin...mix well and pour over the
roast and vegetables.
Cook on low for 8-10 hours or high 4-6 hours. Remove
the roast and shred the meat, either return it to the
sauce/vegetables or leave on the side. Serve with
tortillas, queso, sour cream, and guacamole!
Place a 2 to 3 pound roast in a crock pot sprayed with
PAM. Pour the following over it...
2-3 cups of frozen corn
1 onion sliced
1 red bell pepper cut into big chumks
In a small bowl combine the following...
2 cans of tomato soup (can be Healthy Choice)
2 cans of red enchilada sauce (I usually use a combo of mild an medium!)
1-2 teaspoons of cumin...mix well and pour over the
roast and vegetables.
Cook on low for 8-10 hours or high 4-6 hours. Remove
the roast and shred the meat, either return it to the
sauce/vegetables or leave on the side. Serve with
tortillas, queso, sour cream, and guacamole!
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