Master Mix for Mexican Casseroles

Master Mix For Mexican Casseroles Recipe

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Susan Cutler

By
@suak

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!!

Rating:

★★★★★ 2 votes

Comments:
Serves:
makes 9 cups mix

Ingredients

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

How to Make Master Mix for Mexican Casseroles

Step-by-Step

  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.

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