1 Baking potato
1/3 cup Beef stock
1 tsp Vegetable oil
1 small Onion, chopped
3/4 tsp Chili powder
1 1/2 cup Cooked beef, diced
1 small Sweet green pepper, chopped
3/4 cup Frozen corn kernels
1/4 cup Chili sauce
1/4 cup Mozzarella, part skim, shred or Monterey Jack or Danbo
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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
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