Serves: 10
Total Calories: 3


1 3-4 pound roast beef
2 packages taco seasoning mix
1 package brown gravy mix
1 (4-ounce) can diced green chili
1 can el pato sauce
2 teaspoons salt
1 teaspoon pepper


Cook roast, 1 package taco seasoning, and brown gravy mix in a crock pot for 8-10 hours (until tender). When roast is done remove from pot and shred with two forks (should shred easily if not cook longer). Drain grease from crock pot but leave as much of the juice as possible. Put shredded roast back in crock pot with the rest of the ingredients and stir to evenly distribute. Cook on high until bubbly and juice thickens a little. Serve on flour tortillas (homemade is best).

Nutritional Facts:

Serves: 10
Total Calories: 3
Calories from Fat: 0

This Burros recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.

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