Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of protein, vitamin B12, iron and zinc, and good source of niacin and vitamin B6. Tex-Mex Smoky Beef Chili Hash 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 Instructions: 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. Makes 4 servings. Nutrition information per serving: 547 calories; 37 g protein; 36 g carbohydrate; 28 g fat; 1,311 mg sodium; 94 mg cholesterol; 3.9 mg niacin; 0.3 mg vitamin B6; 3.5 mcg vitamin B12; 2.8 mg iron; 8.5 mg zinc. View more recipes that are Quick & Easy.

About Us Privacy Policy © 2008 Cattlemen's Beef Board and National Cattlemen's Beef Association.