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SOUTH OF THE BORDER BEEF AND POTATO SKILLET

Small potato bowl

4 servings
Preparation Time: 18 Minutes
Cooking Time: 12 Minutes


INGREDIENTS

• 1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy
• 3 tablespoons vegetable oil
• 1 package (20 ounces) refrigerated pre-diced potatoes with onion
• 1 cup prepared thick and chunky salsa
• 1/2 to 1 teaspoon finely chopped canned chipotle pepper plus 1 teaspoon adobo sauce
• 1 cup shredded Mexican cheese blend
 

DIRECTIONS

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.
 

This recipe is courtesy of www.potatohelp.com  - the website of the U.S. Potato Board. Used with permission.
 

 

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