Ingredients Jump to Instructions ↓

  1. 1 Baking potato

  2. 1/3 cup 78ml Beef stock

  3. 1 teaspoon 5ml Vegetable oil

  4. 1 teaspoon 5ml Onion - chopped (small)

  5. 3/4 teaspoon 3.8ml Chili powder

  6. 1 1/2 cups 93g / 3 1/3oz Cooked beef - diced

  7. 1 cup 146g / 5.1oz Sweet green pepper - chopped (small)

  8. 3/4 cup 46g / 1.6oz Frozen corn kernels

  9. 1/4 cup 59ml Chili sauce

  10. 1/4 cup 59ml Mozzarella - part skim, shred

  11. Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Remove from heat. Sprinkle with mozzarella cheese; let stand for about 2 minutes or until melted


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