1 pound ground beef (95% lean)
3 cups frozen potatoes O’Brien
Salt and pepper
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 or Mexican cheese blend

Toppings:
Reduced fat dairy sour cream, chopped fresh cilantro, lime wedges (optional)

Total recipe time: 40 to 45 minutes
Makes 4 servings

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, 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 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.
3. Serve with toppings, if desired.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com

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