1 1/4 lbs. boneless round steak
2 tbsp. butter, melted
1 (4 oz.) can chopped green chiles, drained
1 (8 oz.) jar taco sauce
1/2 c. shredded Monterey Jack cheese

Trim excess fat from steak. Cut steak into 4 pieces and pound to 1/4 inch thickness using a meat mallet. Brown steak in butter and place in a lightly greased shallow 2 quart casserole. Top with green chiles and taco sauce. Cover and bake at 350 degrees for 40 minutes. Sprinkle with shredded cheese; bake, uncovered, an additional 5 minutes. Yield: 4 servings.