Ground Beef Recipes
Wild West Beef Hash
Total: 40 to 45 min | Yield: 4 servings
- 1 pound ground beef (95% lean)
- 3 cups frozen potatoes O’Brien
- Salt and 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
- Reduced fat dairy sour cream, chopped fresh cilantro, lime wedges (optional)
- Spray a large nonstick skillet with cooking spray; heat over medium heat until hot. Add potatoes; cook for 10 to 12 minutes or until lightly browned, stirring occasionally. Remove from skillet. Keep warm.
- Brown ground beef in same skillet over medium heat for 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 for 5 minutes or until heated through, stirring occasionally.
- Stir in potatoes; sprinkle with cheese. Cook for 1 to 2 minutes or until heated through and cheese is melted.
- Serve with toppings, if desired.
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.
Per serving: 392 calories; 9g fat (4g saturated fat; 3g monounsaturated fat); 82mg cholesterol; 1109mg sodium; 44g carbohydrate; 3.8g fiber; 35g protein; 8.4mg niacin; 0.7mg vitamin B6; 2.4mcg vitamin B12; 4.6mg iron; 24.1mcg selenium; 7.2mg zinc
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Recipe and photo used with permission from:
Cattlemens Beef Board and National Cattlemen's Beef Association