Wash hands with soap and water.
In a large pot over medium heat, add the vegetable oil and ground beef. Crumble the ground beef and mix in 1 teaspoon of salt and ½ teaspoon of black pepper.
Wash hands with soap and water after handling raw beef.
Cook the ground beef until the internal temperature reaches 160 °F on a digital food thermometer.
While the beef cooks, scrub the potatoes with a clean vegetable brush under running water. Cut the potatoes into bite-sized pieces and place in a microwave-safe container. Microwave on high for 5 to 7 minutes until the potatoes are cooked through.
Scrub the onion with a clean vegetable brush under running water. Dice the onion.
Once the beef is cooked, drain the excess liquid and return the beef to the pot over medium heat. Add the onions and sauté until they begin to soften.
Add the vegetable juice, frozen vegetables and partially cooked potatoes. Add the remaining salt, pepper and the hot sauce. Bring to a boil, lower the heat, and let it simmer for 10 to 15 minutes, until the potatoes are tender and cooked through.
Divide into bowls and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat leftovers until they reach 165 °F on a digital food thermometer.