Southwestern Beef Hash

Name: Southwestern Beef Hash
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; yellow onion; salt; pepper; frozen potatoes O'brien; salsa; green onions

Enjoy this quick and tasty southwestern one-skillet meal, combining ground beef, onion, potatoes and salsa. It will soon become a family favorite.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1 small yellow onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups frozen potatoes O'Brien
1 cup prepared salsa

Garnish:

Sliced green onions and sliced ripe olives (optional)

Preparation

Step 1

Heat large nonstick skillet over medium heat until hot. Add Ground Beef and yellow onion; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Pour off drippings; season with salt and pepper.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Step 2

Stir in potatoes. Increase heat to medium-high; cook 5 minutes, stirring occasionally. Stir in salsa; continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally. Garnish with green onions and olives, if desired.

Nutrition Information

312 Calories

0 %*

3.4g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

4.6 mg IRON

0 %DV

7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 312 Calories; 75.6 Calories from fat; 8.4g Total Fat (3.4 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 84 mg Cholesterol; 867 mg Sodium; 31 g Total Carbohydrate; 1.6 g Dietary Fiber; 29.4 g Protein; 4.6 mg Iron; 937 mg Potassium; 8.5 mg NE Niacin; 0.8 mg Vitamin B₆; 2.8 mcg Vitamin B₁₂; 7 mg Zinc; 23.3 mcg Selenium; 103.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.