Mexican Steak


  • 1 boneless round steak
  • 2 Tbsp. butter or margarine
  • 1 jar taco sauce (8oz.)
  • 1 can chopped green chilies (4oz.)
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  • 1/2 cup shredded Monterey Jack cheese


Preheat oven to 350 degrees F. Trim excess fat from steak. Cut steak into 4 pieces. Pound to 1/4 inch thickness. Brown steak in butter in skillet. Place in lightly greased shallow 2 qt. casserole. Top with taco sauce and chilies. Bake, covered, for 40 minutes. Sprinkle with cheese. Bake, uncovered, for 5 minutes.

By Robin from Washington, IA


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