Ingredients
Ground Beef, Pork Shoulder Roast or Chicken Breasts
1-2 Cans Pinto Beans and Liquid
1-2 Cans Diced Green Chilies
Salt, Pepper, Garlic, Onion and Cumin
Method
1. Combine all in a crock pot and cook on low all day or high 4-5 hours.
2. Serve over nachos, in bowl like chile, dress like tacos or burritos, etc.
Notes: This recipe comes from Laura who was adopting from Ethiopia at the same time as us. We were all trying to find new recipes that would make a bunch of food for freezing so we’d have meals ready to go when we came home from Ethiopia with our kids. Laura said she catered her own wedding using this recipe and that everyone loved it, so I had to give it a try. It’s amazing!! Don’t let the simplicity fool you–this makes the meat taste exactly like it does in your favorite Mexican restaurant. We usually make it with Pork, then turn it into burritos, enchiladas, tortilla soup, etc.
