South-Of-The-Border Beef Hash Recipe
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
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1 pound ground beef (75% to 80% lean)
3 cups frozen potatoes OBrien
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
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.
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.
Cook's 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.
Nutrition information per serving: 422 calories; 19 g fat (9 g saturated fat; 7 g monounsaturated fat); 87 mg cholesterol; 999 mg sodium; 33 g carbohydrate; 7 g fiber; 28 g protein; 6 mg niacin; 0.7 mg vitamin B6; 4 mcg vitamin B12; 9 mg iron; 20.3 mcg selenium; 2 mg zinc.
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south of the border beef hash
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"hummm, i know it is what it is, but it's not much...i wanted comfort food, it's just blah...sorry, not for me"
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