Master Mix for Mexican Casseroles
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!!
5 lbbeef roast or combination of beef and pork roasts
3 Tbspvegetable shortening
1 can(s)(4 oz) chopped green chilies
2 can(s)(7 oz) green chili salsa
1/4 tspgarlic powder
1 tspground cumin
·juices from beef roasts
How to Make Master Mix for Mexican Casseroles
- 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.
- 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.
- ** MEXICAN MEAT MAKES:
Green Chili Burros
Sour Cream Enchiladas
They will be posted separately above.