Slow Cooker Mexican Meat

• 3 lbs stewing beef
• 10 ounces cream of celery soup
• 4 ounces chopped green chilies

1. Combine all ingredients in slow cooker.
2. Stir well to coat meat.
3. Cook on High 6 to 8 hours.
4. Use a potato masher to blend liquid and separate meat.
5. It should just fall apart when done.
6. Use this recipe for burritos, soft tacos, tostadas, and bean dip or some like it just over rice.

stewing beef, cream of celery soup, green chilies

Taken from www.food.com/recipe/slow-cooker-mexican-meat-177992 (may not work)