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

  1. Combine all ingredients in large crock pot OR in a dutch oven for camping. Cover with water at least 1 inch above all.

  2. Cook all day (8 hours) in crock pot or dutch oven, keeping an eye on it if camping.

  3. Cool

  4. Remove meat from bone and remove fat. Shred roast with fork.

  5. Serve over Fritos, top with green onions, lettuce, tomatoes, cheese, sour cream, ripe olives, etc.

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