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