Mexican Shredded Beef

This is perfect as a filling for Burritos, Tacos and Tostadas or serve it over rice. It is also excellent on Buns (go small and make Sliders).

Simply combine 3 pds of stew beef and 1 can of cream of celery soup with 1 can of green chilies (4 oz).

Cook in Crockpot about 8 hours.

Use a potato masher to blend liquid and seperate the meat. It should just fall apart when done.

Top with shredded cheese and sour cream and/or hot sauce.

 

 


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