Wild West Tex Mex Beef Hash
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 253.4
- Total Fat: 5.8 g
- Cholesterol: 46.7 mg
- Sodium: 571.6 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.2 g
- Protein: 19.9 g
View full nutritional breakdown of Wild West Tex Mex Beef Hash calories by ingredient
Introduction
Adapted from the "Beef: It's what's for dinner" website. I lowered the sodium, fat, calories per serving and added a few seasonings and beans. The beans make is very filling without adding calories or fat! Super quick and easy to make and really stretches out a pound of ground beef! Adapted from the "Beef: It's what's for dinner" website. I lowered the sodium, fat, calories per serving and added a few seasonings and beans. The beans make is very filling without adding calories or fat! Super quick and easy to make and really stretches out a pound of ground beef!Number of Servings: 6
Ingredients
-
1 pound ground beef (90% lean)
3 cups frozen potatoes O’Brien
1 jar (15 to 16 ounces) prepared thick-and-chunky salsa
1/2 pkg reduced sodium taco seasoning (40% less)
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 can reduced sodium black beans, drained and rinsed
Directions
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.
2: Brown ground beef in same skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove drippings. Stir in salsa, taco seasoning, corn and 1/4 cup cilantro; cook 5 minutes or until heated through, stirring occasionally. Stir in potatoes. Cook 1 to 2 minutes or until heated through.
Serve with toppings of cheese, sour cream, cilantro, or others if desired.
**Makes approximately 6 heaping one cup servings.** (I got a bit more!)
Number of Servings: 6
Recipe submitted by SparkPeople user ORANGECOWCAT.
2: Brown ground beef in same skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove drippings. Stir in salsa, taco seasoning, corn and 1/4 cup cilantro; cook 5 minutes or until heated through, stirring occasionally. Stir in potatoes. Cook 1 to 2 minutes or until heated through.
Serve with toppings of cheese, sour cream, cilantro, or others if desired.
**Makes approximately 6 heaping one cup servings.** (I got a bit more!)
Number of Servings: 6
Recipe submitted by SparkPeople user ORANGECOWCAT.
