1/4 cup Beef stock
1 tbsp Olive oil
1 small Onion, diced
1 tsp Chili powder
2 cups Cooked beef, cubed
1 green or yellow pepper, julienned
1 cup frozen Lima Beans
1/3 cup Chili sauce
shredded Danbo or Danbo with seeds
Salt, Pepper to taste
Dried Thyme, pinch of paprika
1. 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.
2. 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.
3. Increase heat to high; add beef, green pepper, peas 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.
4. Sprinkle with Danbo cheese; let stand until melted.