Wild West Beef Hash
Look no further for a quick and easy recipe to fix a family-pleasing skillet meal on the fly.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
1 pound ground beef (95% lean)
3 cups frozen potatoes O’Brien
Salt and ground black pepper
1 (15 to 16-ounce) jar prepared thick-and-chunky salsa
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 cup shredded reduced-fat cheddar cheese or Mexican cheese blend
Optional Toppings: Sour cream, chopped fresh cilantro, lime wedges
- 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.
- Brown Ground Beef in same skillet over medium heat 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove drippings. 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.
- Serve with toppings, if desired.
Makes 4 servings.
Test Kitchen Tips:
- Cooking times are for fresh or thoroughly thawed ground beef.
- Ground beef should be cooked to an internal temperature of 160°F (71.1°C).
- Color is not a reliable indicator of ground beef doneness.
Nutritional Information Per Serving (1/4 of recipe): 392 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 82 mg cholesterol; 1109 mg sodium; 44 g carbohydrate; 3.8 g fiber; 35 g protein; 8.4 mg niacin; 0.7 mg vitamin B6; 2.4 mcg vitamin B12; 4.6 mg iron; 24.1 mcg selenium; 7.2 mg zinc.
Recipe and photograph courtesy of The Beef Checkoff.