This is dinner that I made at Bear Lake. I got it from my friend, Jacci, who is an amazing cook unlike myself, so I can't take all the credit for it.
Ingredients
pork roast
8 oz. can of green chilies
1 can pinto (or black) beans, drained and rinsed
1 1/2 pkg taco seasoning
1 pkg Spanish rice
Directions
Put roast in crock pot and add water to cover 1/2 of roast. Add remaining ingredients except rice. Cook for 4 hours on high or 8 hours on low. Shred meat with 45 minutes left. I like to add a can of diced tomatoes and corn as well at this point. Cook rice as directed on package. Serve with cheese, salsa, sour cream, lettuce, avocado, tortilla chips or tostada shell.
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