Mexican Hash with a Touch of Potato for 8

Ingredients and Weight:

• 2 lbs Yukon Gold potatoes, scrubbed and diced small
• 1 lb ground beef
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilis, undrained
• 1 (4 ounce) can diced green chilies, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Preparation Time:

15 minutes

Cooking Time:

25 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Heat a large skillet over medium heat. Add the potatoes and cook until browned on all sides. Remove from heat and set aside.
2. In the same skillet, brown the ground beef over medium heat. Drain off any excess fat.
3. Add the onion, bell peppers, black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and pepper to the skillet. Stir to combine.
4. Return the potatoes to the skillet and bring the mixture to a simmer. Reduce heat to low and simmer for 15 minutes, or until the potatoes are heated through and the sauce has thickened.
5. Stir in the cilantro and serve immediately.

Nutritional Information:

• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 600mg
• Carbohydrates: 35g
• Fiber: 6g
• Sugar: 10g
• Protein: 25g

Dish Characteristics:

• Hearty and filling
• Packed with flavor
• Perfect for a quick and easy meal
• Great for meal prepping

User Comments:

• "This was the perfect meal for a busy weeknight. It was quick and easy to make, and it was a hit with my family." - Mary P.
• "I love the combination of flavors in this dish. It's the perfect balance of spice and sweetness." - John C.
• "This hash is so versatile. I've made it for breakfast, lunch, and dinner, and it's always a crowd-pleaser." - Sarah R.

Special Precautions and Tips:

• If you don't have diced green chilies, you can use a fresh jalapeño pepper, finely chopped.
• If you want a spicier hash, add more chili powder or chopped jalapeño peppers.
• This hash can be made ahead of time and reheated when you're ready to eat it.