Mexican Pot Roast Filling
My son's friends used to request this recipe when they came over...ten years later, they're still talking about it. The meat makes an excellent filling for tacos, burritos or enchiladas and freezes well.—Connie Dicavoli, Shawnee, Kansas
Reviews
LOVE THIS RECIPE, HAVE USED IT FOR QUESADILLAS, TACOS, AND ENCHILADAS!
this was awful...just a total waste of money and time
This was really good. The family loved it. So easy to put together. I did not have a can of green chiles so I used 1/2 can of Rotel. It was good. I will definitely make this again! Thank you for sharing!
This is an excellent recipe and would make a good enchilada filling too -- perhaps extended with rice or beans.My slow-cooker isn't slow, and my electric induction range maintains a very even low heat, so I cooked it on the stove, maintaining a liquid temperature around 180 degrees.
This is my second time making it. I made it as instructed and it is very good in a flour tortilla with refried beans, sour cream, salsa, and cheese.
This was good and everyone ate it. Not sure it will go into my rotation since it really wasn't that different than a regular ground beef taco. It was nice to set it up in the morning and just serve it in the evening, though.
Loved this recipe. My husband is usually leery of new recipes, and he really enjoyed this. The meat was so tender and tasty. Will definitely make this again!
This was really good. I made it without green chilies and used a whole can of beef broth. It took exactly 8 hours to cook.
I didn't make any changes to this and it was amazing. I will make it again and again!