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Ingredientes
- 1 x 3- to 4-lb. boneless chuck roast chili pwdr to taste
- 1 x onion minced
- 2 1/2 c. uncooked red beans
Direcciones
- 2 10 3/4-Oz cans condensed cream of mushroom soup 1 4 1/2-oz can minced green chilies 1/2 tsp. dry oregano1 tsp. salt1 c. waterhot cooked rice or possibly hot flour tortillas
- Instructions:Fajita fixings: minced tomato, bell pepper, onion, avocado, pico de gallo to taste
- Trim excess fat from roast and coat all sides with chili pwdr. Place in ceramic crock. Layer ingredients over roast in the following order: onion, beans, condensed soup, chilies, oregano, salt and water. Cook on high 13 hrs. Don't stir or possibly lift lid till time is up. Break up roast and stir well before serving. Serve over rice or possibly spoon into soft flour tortillas; serve fajita fixings on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 8 servings | |
| Calories 196 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 827mg | 24% |
| Total Carbs 35.66g | 10% |
| Dietary Fiber 14.5g | 48% |
| Sugars 1.81g | 1% |
| Protein 13.69g | 22% |
