| 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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