Ingredients:
- 2 lb. rump roast
- 1 c. chopped onion
- 1 pkg. taco seasoning mix
- 1 tbsp. oregano
- 1 tsp. garlic powder
- 1 (10 oz.) can diced green chilies
- 1 lb. can tomato sauce
Preparation:
Layer ingredients, meat first, in Crock Pot. Cook on low for 8 to 10 hours. Do not stir for first 5 hours. Shred the beef after 7 hours. Serve with warmed flour tortillas, along with sour cream and your favorite garnishes.
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