Friday, May 31, 2013

Meat and Potato Skillet with Green Chiles

1 Tbsp. olive oil
Meat, potatoes, etc.
1 very large baker potato, diced
1 onion, chopped
salt and pepper, to taste
coriander, cumin, basil, to taste
9 oz. Polish sausage, sliced
3 cloves garlic, minced
1 can whole kernel corn, drained
4 oz. can roasted green chiles
1/2 c. canned black beans

Add the olive oil and diced potato to a large skillet over medium high heat. Cover and cook 5 minutes, stirring once. Add in the onion, cook for 2-3 minutes uncovered. Season the potato and onion with the salt, pepper and other seasonings. Stir, then cover and cook 5-8 more minutes, stirring occasionally.

Add in the Polish sausage and garlic. Cover and cook about 4-6 minutes. Check to make sure the potatoes are soft. If not, cook a little longer.

Add the corn, green chiles, and black beans to the skillet. Cook until heated through. Serve hot.

Here's a link to the recipe I adapted:

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