Ingredients
4
4 servings
- •1 small potato, peeled and cubed
- •2 tablespoons olive oil
- •0.5 cup sweet corn kernels
- •2 tablespoons sofrito
- •2 cloves garlic
- •1 (8 ounce) can tomato sauce
- •1 teaspoon dried oregano
- •1 large bay leaf
- •0.5 cup water
- •1 (12 ounce) can corned beef
- •salt and ground black pepper to taste
Instructions
- Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
- Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.
Nutritional Facts
Per 4 servings
- Calories: 354
- Carbohydrate: 15g
- Fat: 21g
- Fiber: 3g
- Protein: 26g
- Sugar: 3g
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