Mexican Hash
Shrimp Curry
Cinnamon Nut Granola
Mexican Hash
This is a ZReboot 3.5 recipe. The dish is QUICK. EASY. Brunch for dinner maybe? It can be a fun breakfast or lunch, too.
Servings: Serves 4
Ingredients:
1 lb of ground beef, 85/15 is fine
½ cup of chopped onion or shallot
½ cup of diced veggies of choice. I used red bell pepper, mushrooms and zucchini. Choose your favorites, or use whatever veggies you have in the fridge.
1/3 tsp of ground cumin
A dusting of cayenne (to taste)
15 ounces of canned pinto beans. Bush’s brand are a favorite. They have a new one called Cocina Latina. Very authentic for a Mexican dish. Really great flavor. If you use a different brand of beans add 1 tsp of chili powder to give your beans extra zip.
Optional Garnishes: chopped green chilies or jalapenos, grated cheddar or Mexican cheese blend, sour cream, guacamole
Sunny side up or fried egg
Instructions:
Spray your pan with olive oil spray. Brown the meat until it’s half cooked, breaking it into bite-sized pieces. Add the onion and the other veggies you chose. Continue cooking on medium until it’s browned and no pink remains in the meat. Add the beans along with the juice from the can. Stir. Add the spices and stir again. Heat through and you’re ready to serve. If you are going to top it with a cooked egg, it’s time to make that. Hubby asked for fried. Most folks in restaurants do sunny side up but it’s your choice.
Serve your hash in a big bowl or on a plate and top with the egg. I splurged and topped it with two tortilla chips, too.
Enjoy!
Cheers,
Zola
