Mexican Meat Pie

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Mexican Meat Pot

Serves 4

1 lb sirloin steak

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp black pepper

2 tsps canola oil

1 cup chopped onion

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

4 cups water

1 tsp chipotle in adobo sauce

1/2 tsp oregano

1 cup frozen plain hash brown potatoes

1/2 green pepper, diced

1 cup frozen corn

1/4 cup cilantro, chopped

Preheat broiler. Coat a broiler pan with cooking spray. Sprinkle steak

with garlic powder, cumin and black pepper. Broil for 5 minutes on each

side, or until cooked to rare. (It will be cooked more before serving.)

Remove from oven and let the steak rest a few minutes before slicing across

in very thin strips. Lay several strips on top of each other and cut those

across into 1-inch pieces. Repeat until all the meat is in 1-inch pieces.

Meanwhile, heat oil in a deep skillet set over medium high. Add onion and

garlic and cook, stirring, 1 minute. Add tomatoes, water, chipotle and

oregano; bring to a boil. Stir in potatoes, green pepper and corn, and

simmer 5 minutes, or until vegetables are tender.

Reduce heat to medium low and add meat to pot. Simmer 3 minutes, or until

meat is heated through and just barely loses its pinkness.

Spoon into 4 shallow bowls and sprinkle each with the cilantro.

315 Calories;29g Protein;28g Carbs;5g Fiber;10g Fat;75mg Chol;220mg Sodium