Ingredients

The following ingredients have 6 Servings
  • 2 lb beef rump roast (cut into pieces)
  • 10 oz can red enchilada sauce
  • 1/2 cup salsa
  • 4 oz green chilies
  • 2 teaspoon minced garlic
  • 1/2 onion (diced)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon pepper
  • 1 cup beef broth
  • 10 corn tortillas (cut into quarters)
  • 3 cups colby jack cheese

Instruction

  • Place the beef in the crock pot. Pour the enchilada sauce, salsa, green chilies, minced garlic, onion, and seasonings on top.
  • Cover and cook on low for 8-10 hours. Shred the beef.
  • Stir back in the crock pot.
  • Stir in 1 cup cheese, and the corn tortillas.
  • top with the remaining cheese.
  • Cover and cook until cheese is melted.
  • Top with your favorite toppings.