8-4-sweet-chipotle-beef

This is pretty much the epitomy of what we call “stuff” at our house.  A concoction of whatever is in the ‘fridge or whatever I feel like throwing together for dinner…

Tonight’s stuff was a Sweet Chipotle Beef served over oven-roasted red potatoes.  It sounds strange, but it rocked!  And it was only about 550 calories!  (Well… that’s what my cheapo recipe analyzer says, anyway… )

I started out by thinly-slicing some eye of the round and browning it in a bit of oil and a minced chipotle pepper in adobo.  I pulled it out and added a sliced leek, 2 cloves of garlic, a bell pepper, and then corn cut from 2 ears… One chopped tomato.   I added about a half-cup of water.  Back in went the beef along with a tablespoon of tomato paste, a half-cup of Harry & David’s Papaya-Lime sauce, a sprinkle of cumin, chipotle powder, salt and pepper.

I let it all cook down and then added about a teaspoon of Tabasco to kick it up a notch.

I quartered the potatoes (they were small to begin with) and after laying out on a sheetpan, spritzed them with olive oil and sprinkled them with chile powder, garlic, salt and pepper.  Roasted at 425° for about 30 minutes.

The potatoes went on the plate, the chipotle beef on top.

It was really good.

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