January 8, 2015 Page 5 Cheesy Hashbrown Taco Dinner Makes 6-8 servings Ingredients Prep time: 12 min. • 1 carton (4.2 oz.) Hungry Jack Cheesy Hashbrown Potatoes • 1 pound lean ground beef or turkey • 1/2 cup chopped onion • 1 package (1.25 oz.) taco seasoning mix (or substitute 4 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder and 1/2 teaspoon salt) • 1 package (16 oz.) frozen chopped spinach • 1 can (14.5 oz.) diced tomatoes • 1 can (15 oz.) black beans, rinsed and drained • 1 can (15 oz.) whole kernel corn, drained • 1 cup shredded cheddar cheese • Tortilla chips or warmed tortillas, optional Preparation Cook time: 15 min. 1. Add hot water (minimum 120 F) to level of fill line on hashbrowns carton. Close carton. Let stand 12 minutes. 2. Brown ground beef or turkey and onion in a large skillet over medium-high heat. Drain fat. Stir in seasoning mix. 3. Add spinach and stir until thawed. 4. Drain any excess liquid from hashbrowns carton. Stir hashbrowns, tomatoes, black beans, corn and spinach into beef. Cook until heated through, about 5 minutes. 5. Sprinkle cheese over top; cover and cook on low heat until cheese is melted, 3-5 minutes. Serve as is with tortilla chips or wrap in a tortilla. •
Inglewood_010815_FNL_lorez
To see the actual publication please follow the link above