Archive for Main Dishes

October 23rd, 2014

Mexican Meat Mix

Mexican Meat Mix



This Mexican Meat Mix is made with either a beef or pork roast, or a combination of beef and pork.  The roast cooks in the oven at a low temperature (200 degrees) for 12 hours!  I know that sounds like a long time, but it’s worth it.  I usually put it in the oven at night before I go to bed, and then the next morning, it will be fork tender.  After you shred the meat, you’ll mix it with onions, green chiles, salsa, and some spices, and then cook it on the stove for a few minutes.

Mexican Meat Mix

The great thing about this recipe is that it’s really easy, and you end up with enough meat for about five Mexican dinners—anything from tacos, burritos, tostadas, or enchiladas.  After I make it, I always divide it up and freeze it in individual Ziploc bags.  Then when I need it for a Mexican dinner, I just heat it up in a saucepan, and it’s ready to go.

Mexican Meat Mix

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