Ingredients: |
Ingredients: Two 1 lb flank steaks
1/2 t salt
1/8 t garlic salt
1/8 t pepper
One 14 1/2 oz can Old El Paso Tamales
---------
1 t instant beef bouillon granules
1/4 c boiling water
One 7 1/2 oz can Old El Paso Taco Sauce
----------
One 4 oz can Old El Paso Whole Green Chilies, seeded, rinsed and cut length-wise in strips
1/2 c (2 oz) shredded Monterey Jack Cheese
|
Directions: |
Directions:Pound meat on both sides: sprinkle with salt, garlic salt and pepper. Unwrap tamales, place tamales in bowl. Break up slightly with fork. Tie each with string. Place in 12x 7/12x 2 " baking pan or dish. Dissolve bouillion granules in boiling water. Mix with taco sauce. Pour mixture over meat. Bake, uncovered in 350º oven for 1 1/4 to 1 1/2 hours, basting often. Remove strings. Top meat with green chili strips and cheese. Return to oven to melt cheese, about 5 minutes. Makes 6 servings.
Crock Pot Directions: Prepare steak rolls as above. Place in electric slow cooker. Dissolve bouillion granules in boiling water. Combine with taco sauce. Pour mixture over meat. Cover, cook at low heat setting 8 hours. Transfer meat rolls to serving platter, remove strings. Keep mea twarm. Pour cooking liquid into saucepan. Skim off excess fat. Blend 2 T cold water into 4 t cornstarch. Stir into liquid. Cook and stir until mixture is thickened and bubbly, spoon some sauce over meat, top with chili strips and shredded cheese. Pass remaining sauce. |
This recipe for Mexican Flank Steak is from