1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
1/2 cup beef broth
1 green pepper, chopped
2 cups hot cooked mashed potatoes
1/2 cup KRAFT Shredded Jalapeño Cheese
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Let's Make It
Combine flour and onion powder; coat meat. Gently shake off excess flour and reserve.
Heat dressing in large nonstick skillet on medium-high heat. Add meat; cook 2 to 3 min. on each side or until evenly browned on both sides. Remove from heat.
Combine tomato paste, excess flour, tomatoes and broth in slow cooker. Add meat and peppers; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 3 to 4 hours).
Serve over potatoes; top with cheese.
Keeping it Safe
Always purchase meat towards the end of a shopping trip so that it is out of refrigeration for the shortest time possible. Take home and refrigerate promptly. It is a good idea to put packages of raw meat in plastic bags to avoid any leakage onto other foods, especially produce.
Keeping it Safe
Wash and sanitize countertops, cutting boards, utensils and sinks after contact with raw meats and poultry. Use hot soapy water to wash the surfaces, then rinse thoroughly.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.