Mexican Slop
(from cokerlj’s recipe box)
Husband brought this recipe home from a Boy Scout Camp out. I’m not a fan, but he said the boys loved it.
Source: Ron Coker
Categories: Beef, Camping, Mexican
Ingredients
- 3 pound chuck roast
- 2 cups pinto beans (1 cup will do)
- 1 large onion chopped
- 1 teaspoon oregano
- 1/2 teaspoon cumin powder
- salt & pepper to taste
Directions
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Combine all ingredients in large crock pot OR in a dutch oven for camping. Cover with water at least 1 inch above all.
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Cook all day (8 hours) in crock pot or dutch oven, keeping an eye on it if camping.
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Cool
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Remove meat from bone and remove fat. Shred roast with fork.
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Serve over Fritos, top with green onions, lettuce, tomatoes, cheese, sour cream, ripe olives, etc.