TACO BEEF AND POTATO SKILLET

TACO BEEF AND POTATO SKILLET 1 tbsp canola oil 4 cups frozen hasbrowns cubed or shredded, thawed 1 lb ground beef 2 medium carrots shredded 1 medium onion diced 1 sweet pepper diced 2 tsp cumin 1 tsp salt 1 tsp garlic powder 2 tsp chili powder 1/2 tsp oregano 1/2 tsp paprika 1 cup plain tomato sauce or crushed tomatoes 1/2 cup prepared salsa 1 1/2 cups shredded cheddar cheese In a large skillet, heat the oil over medium high heat. Add the hasbrowns and cook until crispy and browned, stirring only as necessary (don't stir too much or they'll get mushy!). Remove from the skillet and keep warm. In the same skillet, cook ground beef, carrots, onion, pepper, cumin, salt, garlic powder, chili powder, oregano and paprika until beef is browned, about 5-8 minutes. Stir in tomato sauce and salsa. Top with hashbrowns and cheese, cover and heat over medium heat until cheese is melted. Optional: top with green onions and serve with more salsa.