Mexican Pot Roast Recipe

Name: Mexican Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 lb. pot roast, cooked with seasonings, shredded; 1 bunch green onions; 1 green pepper, chopped; 1 can tomato sauce; 1 can pinto beans, drained; 1 can Ranch Style beans; 1 can chili beans; 1 can garbanzo beans; 1 small can green chili salsa; 1 small can red chili salsa; 1 large can catsup tamales; 2 c. Cheddar cheese, shredded; 1 can black olives, pitted

Servings: persons

3 to 4 lb. pot roast, cooked with seasonings, shredded
1 bunch green onions
1 green pepper, chopped
1 can tomato sauce
1 can pinto beans, drained
1 can Ranch Style beans
1 can chili beans
1 can garbanzo beans
1 small can green chili salsa
1 small can red chili salsa
1 large can catsup tamales
2 c. Cheddar cheese, shredded
1 can black olives, pitted

1
Saute 1 bunch chopped green onions and green pepper in butter. Add 1 can tomato sauce.
2
Add shredded pot roast and all cans of beans and salsas.
3
Place catsup tamales and olives in last, lightly stirring.
4
(Do not drain beans except for pintos and garbanzos.)
5
Place cheese on top and cover.
6
Bake 45 minutes at 350u00b0 until warmed through and bubbly.
7
Can remove lid if getting too much moisture.
8
This is best made the day before to allow flavors to mingle.
9
Serve with tortilla chips and green chilies. Can be frozen.

1026

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 to 4 lb. pot roast, cooked with seasonings, shredded, 1 bunch green onions, 1 green pepper, chopped, 1 can tomato sauce, and more.

Yes, Mexican Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Pot Roast

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