I found this on Eating Well's list of low cost recipes and though I would give it a try. It's a delicious filling lunch at 245 calories per serving. I think it's better the next day as the vinegar has time to mellow a little. A little cilantro also adds some brightness. Delicious!
Beef & Potato Salad with Smoky Chipotle
From EatingWell: March/April 2010
In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime wedges, warm tortillas or tortilla chips. (Recipe from Fiesta at Rick’s by Rick Bayless; W.W. Norton and Company, July 2010.)
11 Reviews for Beef & Potato Salad with Smoky Chipotle
I have to admit I was a bit skeptical about this one as I was cooking it.. I kept tasting it and was worried about the beef being so bland when I first pulled it out of the water. But once everything was added it wasn't bland at all!! I took the advice from previous comments and added more chipotle and definitely squeezed some lime in. I used red potatoes because that's what I had (and prefer), and red wine vinegar instead of cider. I put the potatoes in with the beef directly after cooking instead of separate bowls because I thought that was tedious, and then mixed the vinegar in with everything. I also spooned the mixture onto a flax seed tortilla with some melted reduced fat shredded cheese, and then topped it all with chopped cilantro. SO GOOD! And my roommate is a vegetarian so all the leftovers are for ME! Yay!
I chose this recipe because nutritionally it met everything I was looking for and it sounded tasty. I boiled my potatoes just slightly too long and next time I'll cut back on the cooking time to ensure they don't get too soft. The flavor is pretty decent. I think that fresh squeezed lime juice / salt & pepper is a must. I will definitely make this again.
I sauteed the onion with a green and yellow pepper, kind of like fajitas. Tore up bits of tortilla. Then I squeezed lime over the meat and added salt and pepper. Also doubled the chipotle.
I liked the ideas in this dish, but I switched this up by using chicken instead of beef and sweet potatoes instead of regular potatoes. I boiled and shredded the chicken, which took about 1/2 the time as the beef. Used about 4-5 tbsp of the chipotle instead of 3. Served it with shredded romaine and corn tortillas - it was a hit!