Crock Pot Green Chile Burrito/Taco Filling

• 2 lbs rump roast
• 1 cup chopped onion
• 1 (1 1/4 ounce) envelope taco seasoning mix
• 2 teaspoons dried oregano leaves, crumbled
• 1 teaspoon garlic powder (minced) or 1 teaspoon fresh garlic, as much as you like (minced)
• 1 (10 ounce) can diced green chilies
• 1 (15 ounce) can tomato sauce

1. Layer ingredients, meat first, in crock pot.
2. Cook on low for 8-10 hours.
3. Do not stir for first 5 hours.
4. Shred meat after 7 hours.
5. Serve on flour or corn tortillas.
6. Top with sour cream, if desired.

rump roast, onion, taco, oregano, garlic, green chilies, tomato sauce

Taken from www.food.com/recipe/crock-pot-green-chile-burrito-taco-filling-91108 (may not work)