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Mexican-Style Roast Beef with Salsa Recipe

Ingredients

1/2 cup water

1/2 cup vegetable oil

1 (16 ounce) can whole tomatillos, drained

4 ounces shredded Mozzarella cheese

1 onion, thinly sliced

2 stalks celery, diced

1 green bell pepper, diced

1 teaspoon salt, or to taste

3 slices Cheddar cheese, cut into 1/4 inch strips

Directions

In a medium saucepan, bring water, oil, tomatillos, mozzarella cheese, onion, celery, green bell pepper and salt to a boil. Keep stirring until all ingredients are completely dissolved. Remove from heat. Stir in salsa and cook until all ingredients are heated through.

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Comments

Traca-an-Crazy writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this recipe--very simple and great flavour. I chopped up some mushrooms for extra flavor and also used boxed garlic powder. I used a couple of cloves of diced garlic added in at the end. I thicken the sauce using my spice rack and it is amazing. It is so thick and creamy. I've had it on hand for some time now and have always used marinade instead of cooking. I've always found the peppercorns to be a bit strong so maybe I'll take them off later. I added a bit of garlic powder and cracked black pepper. I know I'll be making this again--just has to be careful with the sauce.