Mexican Pot Roast
Mexican Pot Roast is an impressive dinner. Made with 3 to 4 lb. pot roast, cooked with seasonings, shredded, 1 bunch green onions, 1 green pepper, chopped, 1 can tomato sauce and 1 can pinto beans, drained, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Saute 1 bunch chopped green onions and green pepper in butter. Add 1 can tomato sauce.
Add shredded pot roast and all cans of beans and salsas.
Place catsup tamales and olives in last, lightly stirring.
(Do not drain beans except for pintos and garbanzos.)
Place cheese on top and cover.
Bake 45 minutes at 350Β° until warmed through and bubbly.
Can remove lid if getting too much moisture.
This is best made the day before to allow flavors to mingle.
Serve with tortilla chips and green chilies. Can be frozen.
π· Perfect Pairings
Complete your meal with these
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