Wild West Beef Hash

Name: Wild West Beef Hash
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; frozen potatoes O'brien; salsa; frozen corn; fresh cilantro; reduced-fat shredded Cheddar cheese; Toppings

45

Minutes

4

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

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

Toppings:

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

Preparation

Step 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.

Cooking Tip: Refrigerated diced potatoes may be substituted for frozen potatoes.
Step 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.

Cooking 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.
Step 3

Serve with toppings, if desired.

Nutrition Information

Nutrition information per serving using 93% lean ground beef: 440 Calories; 123.3 Calories from fat; 13.7g Total Fat (6.7 g Saturated Fat; 0.2 g Trans Fat; 0.8 g Polyunsaturated Fat; 4.8 g Monounsaturated Fat;) 100 mg Cholesterol; 910 mg Sodium; 43 g Total Carbohydrate; 1.2 g Dietary Fiber; 5.2 g Total Sugars; 37 g Protein; 0 g Added Sugars; 287.9 mg Calcium; 4.7 mg Iron; 886 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 8.5 mg NE Niacin; 0.8 mg Vitamin B₆; 3.3 mcg Vitamin B₁₂; 492 mg Phosphorus; 8.3 mg Zinc; 27.4 mcg Selenium; 98.4 mg Choline.

Nutrition Tip

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

Filed Under:

Breakfast & Brunch Mexican

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