It's getting to be the time of year where my wonderful Dad and Step-mom give us half a beef...so we're eating more beef than we're probably suppose to right now...but it's really lean and NOT DIRTY!!! 
I've also put out a better Chili Rellenos recipe. I've had this one for years, Scott's aunt in Texas gave us this recipe. I love it because it's so cheesy and you really don't have to go shopping to make it.
**This is by far Scott's favorite way to eat a roast.**
Shredded Beef Tacos
1 Chuck Roast (any kind will do...this is best)
1 Jar Salsa
10 oz can of Diced Tomatoes w/green chilies (or plain)
16 Tbl Penzeys Bold Taco Seasoning (or to taste...we like it spicy)
Soft taco Shells
Put all ingredients in a crock pot.
Set on low for 6-8 hours.
Shred the meat with a fork at least 30 minutes before serving.
**I experiment and found that we enjoy the flavor of the can of diced tomatoes and chilies, but you can make it with just the salsa.**
Chili Rellenos Squares
4 cups (1 lb) shredded pepper jack cheese
4 oz can of chopped green chilies
5 eggs, beaten
Heat oven to 300.
Mix cheese, chilies and eggs.
Put in Demarle Fluted Square Mold.
Bake for 30 to 35 minutes.
Unmold and cute into 2 inch squares.
**I like to substitute 1 of the cups of pepper jack with mozz cheese. You can also make this ahead and then reheat in the oven for 20 minutes.**
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