| Ingredients: | | | | flour in a 1-gallon zip lock bag; place cut up beef in bag |
| 2-pounds Beef roast, cut into small pieces, | | | | and shake. In a large skillet heat up 4 tablespoons of oil |
| 4-tablespoons Oil, | | | | and place beef and flour mixture into hot skillet and |
| 1-cup Flour, | | | | brown over medium-high heat. |
| 4-medium Potatoes, unpeeled, cut into 1-inch pieces, | | | | Place browned meat in a 4 to 5-quart slow cooker; |
| 1-large Onion, chopped, | | | | add 1-inch potatoes, chopped onion, chopped frozen |
| 8-ounces Chopped & frozen green chilies with juice, | | | | green chilies with juice, tomatoes with green chillies and |
| 2-cups Tomatoes and green chilies with juice, | | | | juice, pinto beans, green salsa, garlic powder, salt and |
| 16-ounces Pinto beans, drained and rinsed, | | | | pepper. Cover and cook on low for 8 to 9 hours or on |
| 1-cup Green salsa, | | | | high for 5 to 6 hours. |
| 1-teaspoon Garlic powder, | | | | Serve with warmed tortillas. |
| 1-teaspoon Salt, | | | | Note: This dish is even better with fresh roasted green |
| 1-teaspoon Pepper, | | | | chilies chopped, but for those of us on the run the |
| 6-regular Flour tortillas. | | | | frozen chilies is next to best. Avoid using the canned, |
| Instructions: | | | | because they have no flavor compared to the fresh |
| Trim fat from beef and cut into small pieces. Place | | | | or frozen. |