Spicy Roast Beef Hash with Cheese
Serving Size / Yield
- two 15-oz. cans roast beef hash
- one 15-oz. can tomatoes, drained and cut up
- one 4-oz. can whole green chilies, seeded, rinsed, and chopped
- 1 C. shredded Monterey Jack cheese
In a skillet, stir together hash, tomatoes, and chilies. Bring to a boil, then reduce heat and simmer, stirring often, for 15 to 20 minutes or until excess liquid evaporates. Sprinkle cheese on top, then cover and heat until cheese melts, about 2 minutes.