1 (2 1/2 to 3 lb.) lean boneless rump roast
1/2 to 3/4 c. flour
1/2 tsp. pepper
3/4 tsp. seasoned salt
1/4 tsp. chili powder (optional)
2 to 4 tbsp. vegetable oil
2 buds garlic, minced
1/2 tsp. dried cilantro or 1 1/2 tsp. chopped fresh
1 c. picante sauce (mild or hot)
2 c. water
1 lg. onion, chopped
2 lg. potatoes, lg. cube
1 (10 oz.) box frozen peas and carrots
1 (6 oz.) pkg. Mexican cornbread mix
1 egg
2/3 c. milk
1 c. grated Cheddar cheese

Trim roast of visible fat; cut into 1 inch cubes. Combine flour, pepper, salt, and chili powder in a sealable plastic bag. Shake to mix. Place meat cubes in bag and shake to coat. Brown 1/2 of meat cubes in heated skillet with 1/2 of oil. Remove to 1 1/2 to 2 quart casserole. Add oil and remaining meat cubes to skillet and brown; place in casserole. Combine garlic, cilantro, picante sauce, and water in a large measuring cup. Combine onion and potato with meat cubes.

Pour picante sauce mixture in casserole; stir to combine. Cover and bake 1 1/2 to 2 hours or until meat is tender at 325 degrees. Combine cornbread mix, egg, milk, and cheese. Remove casserole from oven and set oven at 350 degrees. Add more liquid, if needed. Sprinkle peas and carrots over meat mixture and dollop cornbread batter around the edge of the casserole dish. Bake in 350 degree oven 25 to 30 minutes or until cornbread is done. Serves 8 to 10.

Delicious served with a crisp salad.