INGREDIENTS
5 lb
Chuck roast
1 tbsp
garlic salt
1 tsp
pepper
1/2 tsp
salt
2
large brown onions, (chopped)
1 28 ounce can
red enchilada sauce
1 10 ounce can
Rotel®
1 4.25 ounce can
diced green chilies
2 15 ounce cans
pinto beans, (drained and rinsed)
2 15 ounce cans
corn, (drained)
2 cups
cheese, (or more (I used Three Alarm Cheese from Sam's Club®))
1 7 ounce can
black olives, (sliced, divided)
Sour cream
Green onions, (sliced)
Cilantro