3-4 lb. pot roast (beef or pork)
1 lb. pinto beans
2 cloves garlic, chopped
2 tbsp. chili powder
1 tbsp. cumin
1 tsp. oregano
1 sm. can long green chilies, drained
1 tbsp. salt

Put all ingredients in a large pan and cover with water. Cook, covered, over low heat. Add water if needed while cooking. After 6 hours, remove meat and take out any bones; break up meat and return it to the pot. Cook with lid off until thick, about 1 hour. Serve this meat mixture in small bowls over bed of Fritos or in a tortilla.

Grated Longhorn or Jack cheese
Chopped onion
Shredded lettuce
Diced tomatoes
Diced avocado
Chopped black olives
Hot sauce

Serves about 20 people.

Optional: Soak beans overnight; drain. Boil roast 15-20 minutes. Remove excess fat. Mix all ingredients. Barely cover with water. Cook for 6 hours on stove over low heat or on low in crockpot for 12 hours. Debone pork, shred and build on a plate with remaining ingredients.