Wild West Beef Hash
Do you have some hungry cowboys at home? Satisfy their hunger with this flavorful skillet. A real crowd pleaser in the Wild West.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 7
Ingredients
Toppings:
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.
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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
440 Calories
6.7g SAT FAT
37g PROTEIN
4.7 mg IRON
8.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
472 Calories
8.3g SAT FAT
32g PROTEIN
4 mg IRON
6.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 472 Calories; 170.1 Calories from fat; 18.9g Total Fat (8.3 g Saturated Fat; 0.6 g Trans Fat; 0.8 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat;) 83 mg Cholesterol; 907 mg Sodium; 43 g Total Carbohydrate; 1.2 g Dietary Fiber; 5.2 g Total Sugars; 32 g Protein; 0 g Added Sugars; 298 mg Calcium; 4 mg Iron; 804 mg Potassium; 0.1 mcg Vitamin D; 0.3 mg Riboflavin; 9.4 mg NE Niacin; 0.7 mg Vitamin B6; 2.6 mcg Vitamin B12; 444 mg Phosphorus; 6.8 mg Zinc; 22.9 mcg Selenium; 68.9 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.
Safe Handling Tips:
- 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.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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