Robert Ogle
Ingredients:
  • 1 pd. ground beef or chicken
  • 1 can mexi-style corn
  • 1 cup cooked rice
  • 1 can enchilada sauce
  • 1 cup chopped onion
  • 1 tsp. pepper juice
  • 1/4 cup water
  1. Place beef, onion, and pepper juice to crock pot full of water.
  2. Cook for 3 hours or until tender on high.
  3. When done, drain and add all other ingredients. 
  4. Heat for 1 hour on low. Serve with refried beans and flour tortillas.
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