South-Of-The-Border Beef Hash

Name: South-Of-The-Border Beef Hash
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; frozen potatoes O'brien; salsa; chopped/diced green chilies; shredded Mexican cheese blend

One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!

Cook Time: 30 Minutes

Servings: 4

Ingredients: 5

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Ingredients

1 pound Ground Beef (75% to 80% lean)
3 cups frozen potatoes O'Brien
1-1/2 cups prepared thick-and-chunky salsa
1 can (4 to 4-1/2 ounces) chopped green chilies
1/2 cup shredded Mexican cheese blend

Preparation

Step 1

Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

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. Cook 5 minutes, stirring occasionally. Stir in salsa and chilies; continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally. Sprinkle with cheese. Let stand 5 minutes.

Nutrition Information

422 Calories

0 %*

9g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

3.9 mg IRON

0 %DV

6.2 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: 422 Calories; 171 Calories from fat; 19g Total Fat (9 g Saturated Fat; 7 g Monounsaturated Fat;) 87 mg Cholesterol; 999 mg Sodium; 33 g Total Carbohydrate; 3.7 g Dietary Fiber; 28 g Protein; 3.9 mg Iron; 6.6 mg NE Niacin; 0.7 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 6.2 mg Zinc; 20.3 mcg Selenium.

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

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.