Mexican Meat Mix

5 lb Roast (I use beef)
3 T Vegetable Shortening
3 Onions (chopped)
1 4oz. can dices green chilies
2 7oz. green chili salsa (I couldn’t find it in the store so I just used about 1 ½ cups of Pace Salsa…it tasted fine!)
¼ tsp garlic powder
4 T Flour
4 tsp Salt
1 tsp ground cumin

Cook Roast. (I put it in the crock pot with Lipton onion soup packet.) Drain meet and save juice. Shred meat, set aside. Melt shortening in large skillet and add onion and chilies. Sauté one minute. Add salsa, garlic powder, flour, salt and cumin. Cook over med-low heat. Stir in juice and meat. Cook 30 minutes until thick.

Then you can make Chimichangas with it or throw it in the freezer. Just put some meat in a tortilla and fry in a pan with a little bit of EVOO. Serve with lettuce, cheese, sour cream, cheese, guac...whatever you want!

Thank you Heather