Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      1 pound       flank steaks
     1/2  teaspoon      salt
     1/8  teaspoon      garlic salt
     1/8  teaspoon      pepper
   1      15 oz can     tamales in sauce
   1      teaspoon      instant beef bouillon -- granules
     1/4  cup           hot water
   1      8 oz can      tomato sauce
   1      dash          Tabasco sauce
   2      tablespoons   cold water
   4      teaspoons     cornstarch
                        shredded monterey jack cheese

Preparation:

Pound meat on both sides with meat mallet; sprinkle with salt, garlic salt and pepper. Unwrap tamales; place tamales and sauce in bowl. Break up tamales slightly with fork; spread over steaks. Roll up each steak jelly roll style, starting with short side; tie or skewer securely. Place in crockery cooker; dissolve bouillon in the hot water; combine with tomato sauce and hot pepper sauce. Pour over meat. Cover; cook on low heat setting for 8 to 10 hours. Lift out meat rolls; remove strings or skewers. Pour cooking liquid into saucepan; skim off excess fat. Blend the cold water into cornstarch; stir into liquid. Cook and stir till thickened and bubbly. Spoon over meat, sprinkle cheese atop each roll.