Sunday, April 27, 2008

Mexican Roast - YUM

This is a new found favorite of mine. I really love the traditional roast with potatoes, carrots, and gravy!! I like that so much that I was afraid to try this new twist, but I really LOVED it just as much, if not more.

1 arm roast
1 cup dry pinto beans, rinse but do not cook or soak
1 onion, chopped
1 can chopped green chilies, undrained
1 can cream of mushroom soup
2 cans diced Rotel tomatoes
1 can water

Spray crock pot with Pam. Place roast in crock pot and sprinkle with chili powder, cumin, garlic salt, and pepper to taste. Add beans, onion, chilies, soup, rotel, and water. Do not mix or stir. Cover and cook on low for 12 to 16 hours. Do not peek. Serve with flour tortillas, cheese, guacamole, salsa, etc.

Oh and this is only 170 calories per serving with 4 grams of protein and 2 grams of fiber.


Elizabeth said...

If I start cooking this tonight will it be okay to just heat and serve for dinner tomorrow?

Tara Hobbs said...

Start it right before you go to bed on low. It will be perfect for dinner time tomorrow.

Aubrey said...

I made this today for Sunday lunch! Don't worry...I gave you credit! It was really good and really easy!! The roast literally fell apart...super tender! Thanks for the yummy recipe, Tara!!