Cooking spray

1 pound ground beef

2 pounds frozen O’Brien-style hash brown potatoes, thawed

1 cup frozen corn kernels, thawed

1 zucchini, halved lengthwise and sliced into half-moons

1 cup beef broth

1 (10-ounce) can diced tomatoes and green chilies (e.g., Ro-Tel® Original)

1 tablespoon taco seasoning (mild or hot)

2 teaspoons ground cumin

Salt and freshly ground black pepper, to taste

1 1/2 cups shredded Cheddar cheese

1/2 cup sour cream (optional)

3 green onions, sliced (optional)

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Preheat oven to 350°F (175°C) if finishing in oven. Use a large oven-safe skillet if desired.
Lightly coat skillet with cooking spray. Over medium heat, cook ground beef until browned, breaking apart as it cooks.
Season beef with taco seasoning, cumin, salt, and pepper. Stir to combine.
Add thawed hash browns, corn, zucchini, and beef broth. Stir in diced tomatoes with green chilies.
Cook, stirring occasionally, until potatoes are heated through and zucchini is tender.
Sprinkle shredded Cheddar over the top. If using oven, transfer skillet and bake until cheese is melted and bubbly, about 5–10 minutes.
Remove from heat, let rest briefly, then garnish with sour cream and sliced green onions if using before serving.

Swap frozen hash browns with diced fresh potatoes—parboil or sauté first for quicker cooking.

For more heat, use hot taco seasoning, add jalapeños, or sprinkle with crushed red pepper.

Make vegetarian by replacing beef with plant-based crumbles or beans.

Top with avocado, cilantro, pickled onions, or lime juice for freshness.

Can be made ahead and baked later, adding extra time as needed.

Freezing possible, though potato texture may change.

Try other cheeses like Monterey Jack or Colby for variety.