|1 pounds||Lean ground beef|
|½ cup||Frozen Ore-Ida Chopped Onions|
|1||Clove garlic; minced|
|1 can||(8 oz) tomato sauce|
|¾ teaspoon||Salt; divided|
|1 teaspoon||Chili powder|
|1 tablespoon||Butter or margarine|
|1 tablespoon||Vegetable oil|
|½ pack||(26 oz) Ore-Ida Southern Style Hash Browns; thawed|
|1 large||Tomato; sliced|
|1 cup||Shredded Mexican Cheese blend|
In a large saucepan, brown ground beef with onions and garlic; drain. Add tomato sauce, ½ tsp salt and chili powder; bring to a boil. Reduce heat.
Simmer, uncovered, 10 minutes or until most of liquid is absorbed, stirring occasionally. Meanwhile, combine butter and oil in a 10-inch nonstick oven proof skillet. Heat over medium-high heat until sizzling. Add hash browns, pressing into one layer. Sprinkle with ¼ tsp salt. Cook 5 minutes or until golden brown. Turn with large spatula. Continue cooking 4-5 minutes or until bottom of potatoes are golden brown, reducing heat if hash browns are cooking too quickly. Spoon meat mixture over potatoes; top with tomato slices and cheese. Broil 3-4 inches from heat sources for 2-3 minutes or until cheese is melted.
Recipe by: Homemaker Schools - Spring 1998 Posted to brand-name-recipes by The Taillons <taillon@...> on Apr 08, 1998
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