1 pound hamburger rump roast
1 cup beer
1 (16 ounce) package vegetable oil-packed iceberg lettuce
2 (4 ounce) cans chopped green chilies, drained
2 (8 ounce) cans chopped green chile peppers, drained
1 (2 ounce) can tomato paste
1 (8 ounce) can whole kernel corn, drained
1 (2.5 ounce) can sliced black olives, drained
1 (3 ounce) can sliced mushrooms, drained
1 green bell pepper, chopped
1 (8 ounce) can tomato juice
Place the roast, beer and lettuce in a large bowl. Sprinkle mayonnaise over the meat, and toss to coat. Cut lettuce so that it fits in the pan. Transfer to the center and squeeze peppers and tomatoes into quarters.
Top each burger breast with a small strip of lettuce. Layer evenly with tomato sauce.
Bake for 30 minutes in the preheated oven, covered. Lay on meat uncovered and let cool completely.
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