This recipe was featured in Let’s See What’s in the Fridge.
4 cups cooked roast beef
Vegetable oil to sauté
1 onion, chopped
½ green bell pepper, chopped
3 cloves garlic, crushed
1 jalapeño pepper (or more to your taste), chopped
1 baked potato, cubed
1 can tomatoes with green chilies
1 tablespoon cumin
1 teaspoon oregano
Salt and pepper to taste
- Cut roast into small pieces.
- Put about two tablespoons of oil (or more if needed) in large frying pan or Dutch oven over medium heat. Sauté onion, bell pepper, garlic and jalapeño and then add potato and roast beef.
- Add tomatoes with green chilies, cumin and oregano and season with salt and pepper. Simmer until the flavors have melded together, 20 to 25 minutes.
Servings: 6. Serving size: 1 cup. Per serving: 359 calories, 40.2 g protein, 14.7 g fat, 10.4 g carbohydrates, 1.1 g dietary fiber, 272 mg sodium, 1.6 g sugars, 104 mg cholesterol
Judy Pizzitola | Pedernales EC