Southwest Hash Brown Skillet with Black Beans
Portion Size: ¾ C
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 (15 oz) cans black beans | Drained and rinsed. |
| 2 tablespoons olive oil | |
| 1lb. frozen hash brown potatoes (frozen) | |
| 1 cup corn | optional |
| 8 ounces mild Cheddar cheese, shredded | |
| 1 cup diced tomatoes | Washed, trimmed and diced. Optional |
| 1 tablespoon taco seasoning mix | To taste |
| ¼ teaspoon salt | To taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in large skillet over medium heat. | |
| 2 | Cook hash browns 8-10 minutes until lightly browned. | |
| 3 | Stir in beans, corn, tomato, taco seasoning and salt | |
| 4 | Cook 4-5 minutes until heated through. | Cook until internal end temperature is 165 ° degrees F. |
| 5 | Sprinkle cheese on top, cover and cook until melted. |
Posted in Breakfast Entree, Breakfast and Egg Recipes
