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Peel potato and cut into 1/2-inch cubes. In nonstick skillet, bring stock and potato to boil; reduce heat, cover and simmer for about 8 minutes or until almost tender and stock is absorbed. Push potato to side of pan. Pour oil into other side of pan; heat over medium heat. Add onion and chili powder to oil, stirring often, for about 5 minutes or until onion is softened. Increase heat to high; add beef, sweet green pepper, corn and chili sauce, stirring together with potato. Cook, stirring often, for about 5 minutes or just until liquid is evaporated and beef is heated through. Remove from heat. Sprinkle with mozzarella cheese; let stand for about 2 minutes or until melted. Per Serving: about 435 calories, 40 g protein, 12 g fat, 43 g carbohydrate high source fibre, excellent source iron. Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (625g)|
|Recipe Makes: 2|
|Calories from Fat: 322 (49%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 121.3mg||37 %|
|Sodium 526mg||18 %|
|Potassium 1711.2mg||45 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 36.1g|
|Protein 43.3g||62 %|
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Calories per serving: 651
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