Mexican Pot Roast

• 3 to 4 lb. pot roast, cooked with seasonings, shredded
• 1 bunch green onions
• 1 green pepper, chopped
• 1 can tomato sauce
• 1 can pinto beans, drained
• 1 can Ranch Style beans
• 1 can chili beans
• 1 can garbanzo beans
• 1 small can green chili salsa
• 1 small can red chili salsa
• 1 large can catsup tamales
• 2 c. Cheddar cheese, shredded
• 1 can black olives, pitted

1. Saute 1 bunch chopped green onions and green pepper in butter. Add 1 can tomato sauce.
2. Add shredded pot roast and all cans of beans and salsas.
3. Place catsup tamales and olives in last, lightly stirring.
4. (Do not drain beans except for pintos and garbanzos.)
5. Place cheese on top and cover.
6. Bake 45 minutes at 350u0b0 until warmed through and bubbly.
7. Can remove lid if getting too much moisture.
8. This is best made the day before to allow flavors to mingle.
9. Serve with tortilla chips and green chilies. Can be frozen.

pot roast, green onions, green pepper, tomato sauce, pinto beans, beans, chili beans, garbanzo beans, green chili salsa, red chili salsa, catsup tamales, cheddar cheese, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410375 (may not work)