Related recipes: Beans and Grains, Beef, Chile Peppers, Corn, Herbs, Main Dishes, Mexican, National Cattleman’s Beef Association
Make it a Meal
Add these dishes to make a full meal:
Tex-Mex Couscous with Cilantro
Arugula and White Bean Salad with Rosemary Dressing
Wine Pairings
Preparation facts
Total Time: 25 minutes
Yield: 6 servings
Ingredients
1 package (1-3/4 to 2-1/2 pounds) fully-cooked boneless beef pot roast with gravy
1 can (15-1/2 ounces) chili beans with chipotle peppers, undrained
1 cup frozen corn
1 cup prepared chipotle thick-and-chunky salsa
1 Tbs chopped fresh oregano or 1 teaspoon dried oregano
1/2 tsp ground cinnamon
Directions
Remove beef pot roast from package. Measure 3/4 cup gravy; place in large skillet. (Discard any remaining gravy.) Add remaining ingredients to skillet; bring to a boil.
Cut pot roast into 1/4-inch thick slices; add to skillet. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until heated through, stirring occasionally.
If chili beans with chipotle peppers and/or chipotle thick-and-chunky salsa are not available, add 1/2 to 1 teaspoon minced chipotle peppers in adobo sauce to regular chili beans and to regular salsa.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
