1 pound Criollo ground steak
3 cups frozen potatoes O’Brien
1-1/2 cups prepared thick-and-chunky salsa
1 can (4 to 4-1/2 ounces) chopped green chilies
1/2 cup shredded Mexican cheese blend
Brown ground steak in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings.
Stir in potatoes. Cook 5 minutes, stirring occasionally. Stir in salsa and chilies; continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally. Sprinkle with cheese. Let stand 5 minutes.