Try this Mexican Meat Mix recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or 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 skilled. 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 into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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Serving Size: 1 Serving (2907g) | ||
Recipe Makes: 1 | ||
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Calories: 3873 | ||
Calories from Fat: 1388 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 154.2g | 206 % | |
Saturated Fat 52.2g | 261 % | |
Monounsaturated Fat 64.2g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 1209.6mg | 372 % | |
Sodium 3009.4mg | 104 % | |
Potassium 8728.3mg | 230 % | |
Total Carbohydrate 94.3g | 28 % | |
Dietary Fiber 17g | 68 % | |
Sugars, other 77.3g | ||
Protein 505.2g | 722 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3873
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