Mexican Meat Mix

"Kerry made this first - Makes Sour Cream Enchiladas, and lots of other things, get creative."
photo by Ycooks2 photo by Ycooks2
photo by Ycooks2
Ready In:
9 cups




  • Preheat oven to 375°F.
  • Place roast in large roasting pan or dutch oven. Do not add salt or water. Cover with tight lid and roast 8 to 10 hours until well done. Or cook with 1 cup water in pressure cooker for 35 to 40 minuets. Drain meat reserving juices. Cool meat, then remove bones. Shred meat and set aside.
  • Spray large skillet with Vegetable cooking spray. Saute onions and green chillies for 1 minute. Add Green Chillie salsa, Garlic Powder, flour, salt and cumin. Reduce heat and cook 1 minute. Stir in reserved meat and meat juices. Cook minuets until thickened. Cool.
  • Put about 3 cups mix into three one quart freezer containers, leaving 1/2 inch space at the top. Seal and label containers with date and contents. Freeze. Use withing about 6 months. Makes about 9 cups.

Questions & Replies

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  1. Whenever there is roast on sale there is a pot of mexican meat on the stove. Freezes very well. We can eat on it for a couple of days. Whatever is left over I package in a suitable size that my husband can pull out of the freezer and make himself soft tacos. This is a recipe from Make-A-Mix cookbook. I have used it for several years.
  2. I have been eating this for years one of my favorite meals. We turn them into burritos. We like to use elk, berf, and pork.
  3. One of our family favorites. I use a combination of beef and pork roasts instead of one of the other.


  1. We have been making this for 20 years! But I add all the stuff BEFORE the roast goes in the oven and it’s the BEST!


A Group of local women making up large batches of meals (one for each family in the swap) and getting together every two weeks to swap out our one meal for a whole bunch of other yummies. Here is where we keep track of all that we like.
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