1 Tbs garlic salt
1 tsp pepper
1/2 tsp salt
2 large brown onions, chopped
1 28 oz can red enchilada sauce
1 10 oz can Rotel®
1 4.25 oz can diced green chilies
2 15 oz cans pinto beans, drained and rinsed
2 15 oz cans corn, drained
2 cups cheese, or more
1 7 oz can black olives, sliced, divided
Sour cream
Green onions, sliced
Cilantro
In a 5-6 quart crock pot, add chopped onions to the bottom. Add roast and top with seasoning. Pour Rotel®, diced green chilies and enchilada sauce over roast. Cover and cook on low for 8-10 hours or high for 6-8 hours. Shred roast, add pinto beans, corn and 3/4 of the black olives into crock pot the last hour of cooking. Spoon into serving bowls and top with cheese (any cheese will do). Garnish with sour cream, olives, cilantro, green onions.