Instructions: 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. 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.

Increase heat to high; add beef, sweet green pepper, corn 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. Sprinkle with mozzarella cheese; let stand for about 2 minutes or until melted.

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