3 to 4 lb. roast
1 package chili seasoning
2 cups uncooked pinto beans
1 can chopped green chiles
2 cans chopped rotel tomatoes
1 can cream of mushroom soup
1 package flour tortillas
1 package grated Mexican cheese (optional)
1 (small) container sour cream (optional)
1 jar picante sauce (optional)
Directions: Season the roast with chili seasoning and place in crock pot. Pour the pinto beans around the roast. Add the green chiles, tomatoes, cream of mushroom soup and 1/2 can of water. Do not add any more water, the beans will cook in the juice from the roast. Cook on high for 7 to 8 hours, or until roast shreds easily. Stir to blend roast and beans. Serve on warm flour tortillas and garnish with optional items of your preference. Makes 10 to 12 fajita warps.
Notes: As a working mom, this recipe has helped me provide a hot meal with our hectic schedules.