Mexican Roast Beef Crockpot Recipe
This recipe was sent in by Wendy Green and it sounds delicious.
Crockpot Mexican Roast — makes two different meals
Ingredients
- 1 roast (frozen or defrosted)
- 24 oz. jar of salsa
Directions:
Place ingredients in a crockpot and cook all day long. Cook on low for 6 to 8 hours.
Serve with a salad and spoon some sauce over rice.
It is delicious!
The next day you can make enchiladas with the leftover roast.
Leftover Enchiladas
Ingredients:
- 1 dozen corn tortillas
- leftover roast meat
- 1 sm. can chopped green chili
- 1/4 c. chopped onion
- 1 can diced jalapeno tomatoes
- 1 lg. can enchilada sauce
- 2 c. grated cheddar
- hot sauce (optional)
Directions:
Take a 13×9 baking dish and pour a little enchilada sauce on the bottom to coat.
Dip a tortilla shell into enchilada sauce then fill with meat, green chili, onion, diced tomatoes.
Spoon a little enchilada sauce on top, sprinkle with cheese and top with a little hot sauce. Roll up enchilada and place in baking dish.
Continue making enchiladas till you cover the bottom of the dish. Spoon the remaining enchilada sauce over the tops of the enchiladas then spinkle with lots of cheese.
Bake at 350 degrees for about 45 minutes to an hour.
Two delicious meals with hardly any work.
Thanks Wendy!
Regards,
Robin
