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| | | |  | | | Cook’s Tip: Refrigerated diced potatoes may be substituted for frozen potatoes.
Serving Suggestion: Serve with salad of romaine lettuce, baby carrots, broccoli florets, cherry tomatoes, cucumbers and slivered red onion from the supermarket salad bar and favorite reduced fat or fat free dressing. | |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber. | |  |
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Wild West Beef Hash
40 to 45 minutes
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Ingredients: |
| 1 |
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pound ground beef (95% lean) |
| 3 |
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cups frozen potatoes O’Brien |
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Salt and pepper |
| 1 |
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jar (15 to 16 ounces) prepared thick-and-chunky salsa |
| 1 |
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cup frozen corn |
| 1/4 |
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cup chopped fresh cilantro |
| 1 |
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cup shredded reduced fat Cheddar cheese or Mexican cheese blend |
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Toppings: |
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Reduced fat dairy sour cream, chopped fresh cilantro, lime wedges (optional) |
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Instructions: |
| 1. |
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Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add potatoes; cook 10 to 12 minutes or until lightly browned, stirring occasionally. Remove from skillet. Keep warm. |
| 2. |
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Brown ground beef in same skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Season beef with salt and pepper, as desired. Stir in salsa, corn and 1/4 cup cilantro; cook 5 minutes or until heated through, stirring occasionally. Stir in potatoes; sprinkle with cheese. Cook 1 to 2 minutes or until heated through and cheese is melted. |
| 3. |
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Serve with toppings, if desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 392 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 82 mg cholesterol; 1109 mg sodium; 44 g carbohydrate; 3.8 g fiber; 35 g protein; 8.4 mg niacin; 0.7 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 24.1 mcg selenium; 7.2 mg zinc. |
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