Tex-Mex Smoky Chili Hash
Total Preparation and Cooking Time: 30
Minutes
Makes 4 servings (about 2 cups each)
| Ingredients: | 1 pound fully cooked boneless beef pot roast w/gravy |
| 3 tablespoons vegetable oil | |
| 1 package (20 oz.) pre-diced potatoes w/onions | |
| 1 cup prepared thick and chunky salsa | |
| 1 teaspoon finely chopped canned chipotle pepper | |
| 1 teaspoon adobo sauce | |
| 1 cup Mexican cheese blend |
1. Heat oil in a large
non-stick skillet over medium-high heat until hot. Add potatoes;
cover and cook 8 to 10 minutes or until potatoes are lightly browned, turning
occasionally.
2. Meanwhile set aside pot
roast; transfer gravy to medium bowl; stir in salsa, chipotle
pepper and adobo sauce.
3. Cut pot roast into 1-inch
pieces. Add beef and salsa mixture to skillet; mix well.
Cover and cook over medium heat for 10 minutes or until potatoes are tender.
Sprinkle with cheese; cook, covered, 1 to 2 minutes or until cheese is melted.
This Recipe Courtesy of:
Reissner's
Meat and Grocery
210 2nd. Street East
Hastings, MN 55033
(651) 437-4189
Serving the Finest Quality Meat and Poultry Since 1902