“One of my husband's favorite recipes from his mom. Great alternative to regular ground beef and taco seasoning.”
READY IN:
12hrs 20mins
SERVES:
27
YIELD:
9 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200 degrees.
  2. Place roasts in large roasting pan or Dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done, or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes.
  3. Drain meat, reserving juices.
  4. Cool meat, then remove bones.
  5. Shred meat and set aside.
  6. Melt shortening in a large skillet.
  7. Add onions and green chilies. Saute 1 minute.
  8. Add green chili salsa, and garlic powder, flour, salt and cumin.
  9. Cook 1 minute over med-low hear.
  10. Stir in reserved meat juices and shredded meat.
  11. Cook 5 minute until thick. Cool.
  12. Put about 3 cups mix into 3 1 quart containers. Freeze.
  13. Use within 6 months. Makes about 9 cups of Mexican Meat Mix.

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