Pot Roast Mexicali
From the international cookbook
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INGREDIENTS
Nutrition- 4lbs chuck roast
- 1cup dry red wine
- 1(1 1/4 ounce) package onion soup mix
- 1(15 ounce) can ranch style beans, drained
- 1(15 ounce) can kidney beans
- 1(15 ounce) can garbanzo beans
- salt and pepper
- 1(15 ounce) can pinto beans
- 1(30 ounce) can chili with beans
- 1(30 ounce) can tamales
- 1(10 ounce) can green enchilada sauce
- 1(10 ounce) can red enchilada sauce
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DIRECTIONS
- Place roast in a large pan.
- Add wine and sprinkle soup mix on top.
- Cover and cook at 425 for 3-4 hours or ntil meat is very tender.
- Shred meat into a large casserole.
- Add beans, chili, tamales, sauces, and salt and pepper.
- Stir to mix well.
- Heat thoroughly and refrigerate overnight.
- Skim off fat and bake at 350 for 1 hour.
- May add shredded cheddar cheese last 15 minutes or baking time.
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