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Pot Roast Mexicali Recipe

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This recipe for Pot Roast Mexicali is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º.) Shred meat into large casserole. Add other ingredients and stir well. Bake at 350º 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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