Southwest Beef Hash

• 1 pound Ground Beef (93% lean or leaner) 

• 3 cups frozen potatoes O’Brien 

• 1 jar (15 to 16 ounces) prepared thick-and-chunky salsa 

• 1 cup frozen corn 

• 1/4 cup chopped fresh cilantro 

• 1 cup shredded reduced-fat Cheddar cheese 

  
  

• Toppings: 

• Reduced-fat dairy sour cream, chopped fresh cilantro, lime wedges

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. 

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. 

Step 3

Serve with toppings, if desired.