1 (8 ounce) package nonfat, low sodium chicken broth
1 large onion, chopped
4 medium potatoes, peeled and diced
1 green bell pepper, chopped
1 small red onion, chopped
2 (6 ounce) cans tomato paste
2 cups shredded Mexican cheese
1 1/2 cups shredded cilantro
1 green bell pepper, chopped
green onions, thinly sliced
2 tablespoons lime juice
Bring a large pot of salted water to a boil. Add beef and cook 10 minutes, or until beef is very well browned. Drain and mash.
In a medium baking dish toss cooked beef with onion and potato mixture; sprinkle with sauce and cheese. Repeat with bell pepper and bell pepper, tomato paste and Mexican cheese. Top with cilantro.
Bake 20 minutes, or until chicken is very cooked through and juices run clear.
In a large mixing bowl, mix shredded Mexican cheese, cilantro and green bell pepper. Serve with chicken garnish with cilantro and lime juice.
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