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.
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.
Serve with toppings, if desired.
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.
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.