Tex-Mex Smoky Beef Chili Hash




Tex-Mex Smoky Beef Chili Hash

Tex-Mex Smoky Beef Chili Hash
Total Recipe Time:  30 minutes
Makes 4 servings


1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy3 tablespoons vegetable oil1 package (20 ounces) refrigerated pre-diced potatoes with onion1 cup prepared thick and chunky salsa1/2 to 1 teaspoon finely chopped canned chipotle pepper plus 1 teaspoon adobo sauce1 cup shredded Mexican cheese blend


  1. Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cover and cook 8 to 10 minutes or until potatoes are lightly browned, turning occasionally.
  2. Meanwhile, remove pot roast from package; set aside. Transfer gravy to medium bowl; stir in salsa, chipotle pepper and adobo sauce.
  3. Cut pot roast into 1-inch pieces. Add beef and salsa mixture to skillet; mix well. Cover and cook over medium heat 10 minutes or until potatoes are tender. Sprinkle with cheese; cook, covered, 1 to 2 minutes or until cheese is melted.
Nutrition information per serving: 547 calories; 28 g fat; 94 mg cholesterol; 1311 mg sodium; 36 g carbohydrate; 37 g protein; 3.9 mg niacin; 0.3 mg vitamin B6; 3.5 mcg vitamin B12; 2.8 mg iron; 8.5 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B12 and zinc; and a good source of vitamin B6 and iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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