Mexican Meat (CrockPot)

From 'Crock-It' by Barbara Murray

3 pounds stew meat
1 can cream of celery soup
1 (4oz) can chopped green chiles
Combine all ingredients in crockpot. Stir well to coat meat
Cook on high for 6-8 hours
Use a potato masher to blend liquid and separate meat. It should just fall apart when done

Use this recipe for: Burritos, soft tacos, tostados, bean dip, or just serve over rice
Recipe submitted by ~Donna~ V on 8/7/98

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