| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Beef, Main dish |
2 |
Servings |
INGREDIENTS
| 1 |
|
Baking potato |
| 1/3 |
c |
Beef stock |
| 1 |
ts |
Vegetable oil |
| 1 |
sm |
Onion, chopped |
| 3/4 |
ts |
Chili powder |
| 1 1/2 |
c |
Cooked beef, diced |
| 1 |
sm |
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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