Tex-Mex Smoky Beef Chili Hash

1 package (16 to 17 ounces) refrigerated fully-cooked boneless beef pot roast with gravy
3 tablespoons vegetable oil
1 package (20 ounces) refrigerated pre-diced potatoes with onion
1 cup prepared thick and chunky salsa
1/2 to 1 teaspoon finely chopped canned chipotle pepper plus 1 teaspoon adobo sauce
1 cup shredded Mexican cheese blend

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. 

Shared by Grandma Hilda McLean