MEXICAN VEGETABLES JUMPED
 1 lb chopped meat
 1 Mexican cup of salsa
 3 celery stems
 1/2 green pepper
 1/2 hot red pepper
 1/2 mushroom cup
 1/3 of cucumber
 3 cuil. with olive oil table
 Fine grasses

Cut vegetables of pieces from approximately 1/4 ".
Make jump all vegetables in oil until they are cooked but crusty.
During this time make cook chopped ox and égoutez the fat.
Mix vegetables with ox chopped by adding the salsa and fine grasses.
Leave mijoter 5 min. Gratinez with the taste. Give 2 portions.