Recipe - Crock Pot Green Chili Burros

2 pound Rump roast
1 cup Chopped onion
1 pack Taco seasoning mix
1 tablespoon Oregano
1 teaspoon Garlic powder
1 cn (10 oz.) minced green chilies
1 pound Can tomato sauce

Layer ingredients, meat first, in crock pot. Cook on low for 810 hours. Do
not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or
corn tortillas. Top with sour cream, if desired.
Posted to recipeludigest Volume 01 Number 285 by James and Susan Kirkland
kirkland@gj.net on Nov 22, 1997