Tex-Mex Smoky Chili Hash
Patricia Harmon, PENNSYLVANIA
Total Preparation and Cooking Time: 30 Minutes Makes 4 servings
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1
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package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with
gravy
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3
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tablespoons vegetable oil
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1
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package (20 ounces) refrigerated pre-diced potatoes
with onion
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1
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cup prepared thick and chunky salsa
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1/2 to 1
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teaspoon finely chopped canned chipotle pepper plus
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1
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teaspoon adobo sauce
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1
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cup shredded Mexican cheese blend
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1. Heat oil in large nonstick 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 remove pot roast from package; set aside. 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 10 minutes or until potatoes are tender.
Sprinkle with cheese; cook, covered, 1 to 2 minutes or until cheese is melted.
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