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Green Chili Burros

2 lb Rump roast
1 c Onion; chop
1 pk Taco seasoning mix
1 tb Oregano
1 ts Garlic powder
10 oz Can diced green chilies
1 lb Can tomato sauce


Layer ingredients, meat first, in slow cooker. Cook on LOW for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.

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