Ingredients

• 1 pound ground beef
• 2 pounds hash brown potatoes
• 1 cup corn kernels
• 1 zucchini
• 1 cup beef broth
• 1 , 10 ounce
• 1 tablespoon taco seasoning , mild or hot
• 2 teaspoons ground cumin
• salt and freshly ground black pepper to taste
• 1.5 cups shredded Cheddar cheese
• 0.5 cups sour cream
• 3 greens onions , sliced

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir ground beef, breaking up the pieces as it cooks, until browned and crumbly. 3 to 5 minutes. Drain off excess fat.
2. 2 Add potatoes, corn, zucchini, beef broth, RO-TEL, taco seasoning, and cumin. Season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until vegetables are tender, 20 to 25 minutes. Taste and adjust seasonings.
3. 3 Stir in Cheddar, and allow to melt. Remove from heat. Garnish with dollops of sour cream and sliced green onions, and serve immediately.

Nutrition per serving