Recipe courtesy of the National Cattleman’s Beef
Association
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
Serving Size 1 serving
Calories 269
Calories from Fat 110 (41%)
% Daily Value*
19%Total Fat 12g
23%Saturated
Fat 4.5g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 5.5g
15%Cholesterol 46mg
38%Sodium 908mg
13%Potassium 459mg
7%Total
Carbohydrate 21g
12%Dietary
Fiber 3g
Sugars 2g
Sugar Alcohols 0g
38%Protein 19g