Wild West Beef Hash

• 45 min
• 4 SERVINGS
• 440 Cal
• 37 g Protein

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 3 cups frozen potatoes O’Brien
• 1 jar (15 to 16 ounces) prepared thick-and-chunky salsa
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro
• 1 cup shredded reduced-fat Cheddar cheese

• Reduced-fat dairy sour cream, chopped fresh cilantro, lime wedges (optional)

Cooking:

1. 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.
Cook's Tip: Refrigerated diced potatoes may be substituted for frozen potatoes.
2. Brown Ground Beef in same skillet over medium heat 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary. 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.
Cook's Tip:
You may substitute Mexican cheese blend for Cheddar cheese.


Cooking times are for fresh or thoroughly thawed ground beef . Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
3. Serve with toppings, if desired.