package (16-17 oz.) fully-cooked boneless beef pot roast with gravy
3
Tbsp. vegetable oil
1
package (20 oz.) refrigerated pre-diced potatoes with onion
1
cup prepared thick and chunky style salsa
1/2-1
tsp. finely chopped canned chipotle pepper
1
tsp. adobo sauce
1
cup shredded Mexican cheese blend
Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cover and cook 8-10 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 1-2 minutes until cheese is melted.
