Southwest Red meat Hash Skillet

• 1 pound Floor Red meat (75% to 80% lean)
• 3 cups frozen potatoes O’Brien
• 1-1/2 cups willing thick-and-fleshy salsa
• 1 can (4 to 4-1/2 ounces) chopped inexperienced chilies
• 1/2 cup shredded Mexican cheese mix

1. Heat extensive nonstick skillet over medium heat till hot. Add Floor Red meat; cook dinner 8 to 10 minutes, breaking into 3/4-high-tail crumbles and stirring on occasion. Pour off drippings.
2. Budge in potatoes. Cook dinner 5 minutes, stirring on occasion.
3. Budge in salsa and chilies; proceed cooking 8 to 10 minutes or till potatoes are evenly browned, stirring on occasion.
4. Sprinkle with cheese.
5. Let stand 5 minutes.

Cook dinner’s Tip: Cooking occasions are for recent or thoroughly thawed Floor Red meat. Floor Red meat would possibly quiet be cooked to an interior temperature of 160°F. Colour is now no longer a legitimate indicator of Floor Red meat doneness.