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Cola Pot Roast I
May 09, 2005

This was delicious, but I went Mexican instead of Italian. Instead of dry spaghetti mix, I added dry taco seasoning, deleted the celery and added minced garlic. When the meat was falling apart, I shredded it and mixed it with green chilis, sour cream, green onions and cheese. I made enchilada sauce with the remains from the braised meat. I blended it up with some hot sauce and it was delicious. I poured the sauce on the bottom of a baking dish and then rolled the meat mixture into tortillas, covering it with the sauce and some extra cheese. I baked it for about 30 minutes at 350. Yum!

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