Mexican Pulled Beef

• 3 -4 lbs chuck roast
• 29 ounces diced tomatoes
• 1 (16 ounce) can pinto beans, undrained
• 1 (16 ounce) can black beans, undrained
• 1 (12 ounce) bottle chili sauce
• 1 14 ounces taco seasoning mix or 1 14 ounces dry enchilada mix
• 1 12 cups beef broth (or use a can or left-over gravy)
• 2 cups mexican cheese (can use more or less, as desired)
• 1 (8 ounce) jar queso sauce
• taco shells or tortilla chips

1. Preheat oven to 350.
2. Place roast onto aluminum foil for wrapping in large roasting pan.
3. Mix the canned and liquid ingredients in a large bowl with the seasoning.
4. Dump over the roast and wrap the foil tightly into a package.
5. Roast for 3 to 4 hours.
6. Using two forks, shred beef, mix together all the ingredients and return to oven for another half hour.
7. Pop taco shells or tortilla chips into oven to warm for 15 minutes before serving.
8. Top with shredded Mexican cheese or serve with queso on the side.

tomatoes, pinto beans, black beans, chili sauce, taco, beef broth, mexican cheese, queso sauce, taco

Taken from www.food.com/recipe/mexican-pulled-beef-358640 (may not work)