| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Canadian | Beef, Main dish | 2 | Servings |
INGREDIENTS
| 1 | Baking potato | |
| 1/3 | c | Beef stock |
| 1 | t | Vegetable oil |
| 1 | Onion, chopped | |
| 3/4 | t | Chili powder |
| 1 1/2 | c | Cooked beef, diced |
| 1 | Sweet green pepper, chopped | |
| 3/4 | c | Frozen corn kernels |
| 1/4 | c | Chili sauce |
| 1/4 | c | Mozzarella, part skim shred |
| or Monterey Jack or Danbo |
INSTRUCTIONS
Peel potato and cut into 1/2-inch cubes. In nonstick skillet, bring stock and potato to boil; reduce heat, cover and simmer for about 8 minutes or until almost tender and stock is absorbed. Push potato to side of pan. Pour oil into other side of pan; heat over medium heat. Add onion and chili powder to oil, stirring often, for about 5 minutes or until onion is softened. Increase heat to high; add beef, sweet green pepper, corn and chili sauce, stirring together with potato. Cook, stirring often, for about 5 minutes or just until liquid is evaporated and beef is heated through. Remove from heat. Sprinkle with mozzarella cheese; let stand for about 2 minutes or until melted. Per Serving: about 435 calories, 40 g protein, 12 g fat, 43 g carbohydrate high source fibre, excellent source iron. Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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