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master mix for mexican casseroles

(2 ratings)
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 ratings)
yield serving(s)

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.

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