• 1 lb. ground beef
  • 1 T. oil
  • 3 c. frozen O’Bien potatoes with onions and peppers
  • 1 c. Old El Paso thick ‘n chunky salsa
  • 2tsp. chili powder (opt.)
  • 4 oz. (or 1 c.) shredded Colby-Monterey Jack cheese blend

Brown beef, discard drippings. Remove beef and add potatoes to pan. Cook and stir 8-10 minutes until browned. Stir in salsa, chili powder, and beef. Cook 5-8 minutes until heated. Sprinkle with cheese, cover and cook until melted.