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Beef: Mexican Hash

Source of Recipe

Unknown
Mexican Hash
Serves: 4

- 1 lb boneless beef eye of round, fat trimmed, cut in 1/2" cubes
- 1 quart water
- Vegetable cooking spray
- 1 large tomato, chopped
- 2 large poblano chilies, sliced
- 1 large onion, chopped
- 1 lb Idaho potatoes, unpeeled, cooked, cut into 1/2" cubes
- Chili powder, to taste
- Salt and pepper, to taste

Heat beef cubes and water to boiling in large saucepan; reduce heat and simmer, covered, until beef is tender, 30 to 45 minutes. Drain; shred beef.

Spray large skillet with cooking spray; heat over medium heat until hot. Cook beef over medium-high heat until beginning to brown and crisp, about 5 minutes. Add tomato; cook over medium heat 5 minutes. Remove mixture from skillet and reserve.

Add poblano chilies and onion to skillet; cook until tender, 5 to 8 minutes. Add potatoes and cook until browned, about 5 minutes. Add reserved meat mixture to skillet; cook until hot, 3 to 4 minutes. Season to taste with chili powder, salt and pepper.

One serving equals: Calories: 242, Fat: 4 g, Cholesterol: 54.7 mg, Sodium: 55 mg, Protein: 23.4 g, Carbohydrate: 27.9 g ++++ Exchanges: 1-1/2 Vegetable, 2-1/2 Meat, 1 bread/ Starch