master mix for mexican casseroles

★★★★★ 2
a recipe by
Susan Cutler
Anchorage, AK

You can freeze this mix and pull it out of your freezer to quickly make a casserole in no time. Great for using during your work week, taking meals to someone you care about, or even on weekends. The kids will love them as well!!

★★★★★ 2
serves makes 9 cups mix

Ingredients For master mix for mexican casseroles

  • 5 lb
    beef roast or combination of beef and pork roasts
  • 3 Tbsp
    vegetable shortening
  • 3
    onions, chopped
  • 1 can
    (4 oz) chopped green chilies
  • 2 can
    (7 oz) green chili salsa
  • 1/4 tsp
    garlic powder
  • 4 Tbsp
  • 4 tsp
  • 1 tsp
    ground cumin
  • juices from beef roasts

How To Make master mix for mexican casseroles

  • 1
    Preheat oven to 200F degrees Place roasts in large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool.
  • 2
    Put about 3 cups mix each into three 1 quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months.
  • 3
    ** MEXICAN MEAT MAKES: Green Chili Burros Chalupa Chimichangas Sour Cream Enchiladas Tacos Supreme They will be posted separately above.

Categories & Tags for Master Mix for Mexican Casseroles: