Ground Beef and Potato Taco Hash

• 1 lb ground beef
• 2 cups diced potatoes
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon taco seasoning
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup frozen corn
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced potatoes and cook until tender and golden, about 8 minutes.
3. 3 Push potatoes to the side and add ground beef to the skillet, breaking it up with a spoon. Cook until browned.
4. 4 Stir in onion and bell pepper, cooking until softened.
5. 5 Sprinkle taco seasoning, paprika, and cumin over the mixture, stirring to combine.
6. 6 Add frozen corn and cook until heated through.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with cilantro and shredded cheddar cheese before serving.

Equipment

• Large skillet

Variations

• Add black beans for extra protein.
• Swap ground beef for turkey or chicken for a leaner option.

Substitutions

• Use fresh diced tomatoes instead of corn.
• Substitute cilantro with parsley if preferred.

Pairings

• Warm corn tortillas
• Fresh lime wedges

Nutrition

Tips

• For extra flavor, sauté aromatics first before adding potatoes.
• Customize spice level by adjusting taco seasoning to your preference.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with eggs for a hearty breakfast.
• Pair with salsa and avocado for a Tex-Mex flair.

FAQ