Mexican Style Ground Beef Hash
A flavorful and hearty dish combining ground beef, fresh vegetables, and spices, perfect for breakfast, lunch, or dinner.
Ingredients
Main Ingredients
- 1 pound ground beef Lean ground beef is preferred.
- 1 medium onion, diced
- 1 bell pepper, diced any color
- 2 cloves garlic, minced
- 2 medium potatoes, diced Consider using sweet or red potatoes for variation.
- 1 cup corn Can be fresh, frozen, or canned.
- 1 can black beans, drained and rinsed 15 ounces.
Spices and Seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
Cooking Ingredients
- 2 tablespoons vegetable oil For cooking.
- Fresh cilantro for garnish Optional.
- Avocado slices Optional.
- Grated cheese Optional; cheddar, queso fresco, or Monterey Jack recommended.
- Sour cream Optional.
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the diced potatoes and cook until they start to soften, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Once the potatoes are tender, add the onion and bell pepper to the skillet. Cook for an additional 5 minutes until the vegetables soften.
- Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
- Push the vegetable mixture to one side of the skillet and add the ground beef. Break the beef apart with a spatula and cook until browned and fully cooked, about 5-7 minutes.
- Stir the beef into the vegetable mixture and drain any excess fat if necessary.
- Add in the corn, black beans, chili powder, cumin, paprika, salt, and pepper. Mix everything well to combine.
- Lower the heat and allow the hash to cook for an additional 5 minutes, allowing the flavors to meld together.
- Remove from heat and garnish with fresh cilantro.
- Serve hot, adding avocado slices, grated cheese, or a dollop of sour cream if desired.
Notes
For a vegetarian option, replace ground beef with plant-based crumbles. Optional toppings include salsa or hot sauce for added flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.