3-4 boneless roast, coated with chili powder
1 chopped onion
2 1/2 c uncooked dry pinto beans
2 cans rotel
1 can of cream of mushroom soup
1 4 oz can chopped green chiles
1/2 t oregano
salt to taste
1 c water
Layer in the order in the crock pot. Cook on low for 12-18 hours. Stir when done and just before serving. Serve in tortillas with all the desired fajita fixings!
** This can also be done with chicken breast
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