Chipotle Beef with Hominy-Potato Mash

Bring to a boil in a large saucepan the potatoes, hominy and enough water to cover by 2 inches. Cook until the potatoes are fork-tender, about 18 minutes. Drain, reserving 1 cup of the cooking liquid. Return the potatoes and hominy to the saucepan. Add the cooking liquid, chipotle en adobo, and ¼ teaspoon of the salt. Coarsely mash.

Meanwhile, slice the beef into strips. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the beef and cook, stirring constantly, just until cooked through, about 2 minutes. Transfer to a bowl; add the adobo sauce and toss to coat.

Spray the skillet again with nonstick spray and set over medium-high heat. Add the onion and bell pepper; cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Add the beef mixture and the remaining ¼ teaspoon salt; cook, stirring occasionally, until heated through, about 2 minutes. Serve with the hominy-potato mash.