Yield: 2 Servings
|1 \N||Baking potato|
|⅓ cup||Beef stock|
|1 teaspoon||Vegetable oil|
|1 small||Onion, chopped|
|¾ teaspoon||Chili powder|
|1½ cup||Cooked beef, diced|
|1 small||Sweet green pepper, chopped|
|¾ cup||Frozen corn kernels|
|¼ cup||Chili sauce|
|¼ cup||Mozzarella, part skim, shred or Monterey Jack or Danbo|
Peel potato and cut into ½-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.