Great concept. I couldnt find salsa in cans, tho. The first time I made this I used 3 jars of Herdez green Salsa. We found it a bit bland that way. The second time I monkeyed with the R & D version. I used a large jar of La Victoria green, half a jar of the Herdez--it was leftover in the fridge--a huge sweet onion, lots of chopped garlic and a couple teaspoons of cumin. I omited the tomatoes completely and squeezed the juice of two limes in on top. I let it all cook, covered for 8 hours. Then I broke the meat apart in the sauce and let it simmer another hour uncovered to thicken up the sauce. This one was delicious and everyone at my house deemed it a keeper. We had it the first night served over basmatti rice cooked in chicken stock and lime juice. A dollop of sour cream was the only finish. For leftovers, the kids rolled the rice and beef in burritos with cheese. A super multi-tasking meal that works for my whole family.
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Great concept. I couldnt find salsa in cans, tho. The first time I made this I used 3 jars...