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Tuesday, April 1, 2008

Stringy Beef

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1 beef roast (round, tri-tip or chuck roast)
1 onion, finely chopped
1 green pepper, finely chopped
1 can diced green chiles
2 cubes beef bouillon
Oregano
Cumin
¼ c. water

Combine all ingredients in a crock pot. Cook all day on low until beef is cooked through and falls apart (8 hours or so). Serve on tortillas with cheese, sour cream, beans, etc.

This recipe came from my sister, Heidi. I absolutely love it. One great things that I have done with the leftovers is to freeze it in sandwich size ziploc bags- 1 or 2 portions. That way for a quick meal you can pull it out & thaw it.

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