South of the Border Beef and Potato Skillet
1 cup prepared thick and chunky salsa
1/2 teaspoon finely chopped canned chipotle pepper – (1/2 to 1)
1 teaspoon adobo sauce
1 cup shredded Mexican cheese blend
3 tablespoons vegetable oil
20 ounces refrigerated pre-diced potatoes with onion
16 ounces refrigerated fully-cooked boneless beef pot roast with gravy – (16 to 17 ounces)
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.
Meanwhile remove pot roast from package; set aside. Transfer gravy to medium bowl; stir in salsa, chipotle pepper and adobo sauce.
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.