Whether breakfast, lunch or dinner this recipe will be loved.
Original recipe HERE at BEEFitswhatsfordinner.com.
1 pound Ground Beef (93% lean or leaner)
3 cups frozen potatoes O’Brien
If you don't have potatoes O'Brien, dice 4 potatoes, 1 small pepper and 1 onion a quarter inch thick.
1 jar (15 to 16 ounces) prepared thick-and-chunky salsa
We add salsa to our taco meat and LOVE it!
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 cup shredded reduced-fat Cheddar cheese
Other Toppings and Suggestions:
Reduced-fat dairy sour cream, chopped fresh cilantro, lime wedges (optional)
Add eggs over the tops as breakfast dish, don't mix in but allow eggs to cook
Bake over the fire when camping in an aluminum foil packet.
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.
Cook's Tip: Refrigerated diced potatoes may be substituted for frozen potatoes.
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.
Cook's Tip:You may substitute Mexican cheese blend for Cheddar cheese. Cooking times are for fresh or thoroughly thawed ground beef . Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.
Serve with toppings, if desired.