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Pot Roast Mexicali Recipe

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This recipe for Pot Roast Mexicali, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Pat Kraemer - County Clerk
Added: Wednesday, March 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs chuck roast (or good stew meat)
1 c red wine
1 pkg dry onion soup mix
1 15 oz can ranch style beans, drained
1 15 oz can kidney beans
1 15 oz can garbanzo beans (chick peas)
1 15 oz can pinto beans
1 30 oz can chili with beans
1 30 oz can tamales (the 'real thing' is even
better)
1 10 oz can green enchilada sauce (or your
preference)
salt & pepper
shredded cheddar and/or jack cheese

Directions:
Directions:
Roast meat till tender with wine and onion soup. (Bake, covered 3-4 hours at 325.) Shred meat into large casserole. Add other ingredients and stir well. Bake at 350 for 1 hour. Sprinkle with cheese on top for the last few minutes. NOTE: This can also be done in the crock pot with pretty good results.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour 30 minutes AFTER meat is roasted.
Personal Notes:
Personal Notes:
This is grand for informal picnic-type or family-style meals. I got the recipe from a friend when I lived in Inglewood, CA in the 1970's.

 

 

 

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