Saturday, December 4, 2010

Tex-Mex Pot Roast

I promise the meat is under all that cheese!  I need to start a new label: crock pot crowd pleasers.  This would most certainly go on the list!  Talk about easy and delicious - and perfect for a Saturday full of great college football games.  Go Ducks and Sooners!

2 pounds boneless beef chuck roast
1 tsp chipotle chile powder (I just used regular old chili powder and a few sprinkles of cayenne pepper)
1 15oz. can chili beans, undrained
1 15oz. can corn, drained
1 10oz can original Rotel (tomatoes and chilies), undrained 

Starting with your meat, dump everything in the crock pot.  My meat was half frozen and it didn't make a difference.  Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.  Serve over baked potatoes with cheese (and sour cream if you're really going all out!).  You could also serve over tortilla chips or warmed tortillas.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...