Caliente Pot Roast |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | 479 | 4g | 13g | 1,000mg | 43g | 46g | 120mg |
| INGREDIENTS: | ||
| 1 16 or 17-oz pkg refrigerated cooked beef pot roast with juices | 1-1/2 cups purchased sliced fresh mushrooms | 1 8-oz bottle picante sauce |
| 1 14-1/2-oz. can reduced-sodium chicken broth | 1 cup quick-cooking couscous | 2 tbsp snipped fresh cilantro |
| dairy sour cream (optional) | chopped fresh tomato (optional) | sliced avocado (optional) |
| cilantro sprigs (optional) | ||
| 1 | Transfer liquid from pot roast package to a large skillet; add mushrooms and picante sauce. Cut pot roast into 1 to 1-1/2 inch cubes; add to skillet. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. |
| 2 | Meanwhile, in a medium saucepan bring chicken broth to boiling; stir in couscous. Remove from heat. Cover and let stand 5 minutes. Fluff with a fork. Stir in snipped cilantro. Spoon pot roast mixture atop hot couscous mixture. Serve with spour cream, tomato, and/or avocado and top with cilantro sprigs. |