===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (12:13)             Number: 347
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Mexican Beef                   Conf: (37) Home Cooki
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          Mexican Beef

          5 lb. chuck roast
          3 cloves garlic, mashed
          2 T. red wine vinegar
          3 bay leaves
          16 oz. can whole tomatoes
          2 t. coriander
          Salt/pepper to taste
          1/2 lb. Monterey Jack, grated
          2-4 oz. cans green chilies, drain
          2 avocados, sliced
          1 bunch green onions, chopped, include part of the green
          15 oz. can refried beans
          1 c. sour cream
          1 pkg. taco seasoning mix
          2 tomatoes, chopped
          1/2 head lettuce, chopped

          Place roast in a large pot.  Add garlic, vinegar, bay
          leaves, canned tomatoes, coriander, salt and pepper.
          Simmer five to six hours or until the meat is falling
          apart.  Check periodically, add water if necessary.
          Remove pot from heat, cool, and chill overnight.  The
          following day, allow meat to come to room temperature.
          Remove meat and shred.  Stir sour cream and taco seasoning
          in the "stuff" that's left over in the pot.  In a large
          souffle or baking dish, layer lettuce, refried beans,
          tomatoes, green onions, meat, green chilies, cheese and
          avocados.  Frost with sour cream mixture.  Serve at room
          temperature (if you have left-over sauce, serve along side.

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