Mexi-taco hash browns
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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