| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mexican | Not, Sent | 4 | Servings |
INGREDIENTS
| 1 | lb | Lean ground beef |
| 1/2 | c | Frozen Ore-Ida Chopped |
| Onions | ||
| 1 | Clove garlic, minced | |
| 1 | 8 oz tomato sauce | |
| 3/4 | t | Salt, divided |
| 1 | t | Chili powder |
| 1 | T | Butter or margarine |
| 1 | T | Vegetable oil |
| 1/2 | 26 oz Ore-Ida Southern | |
| Style Hash Browns thawed | ||
| 1 | Tomato, sliced | |
| 1 | c | Shredded Mexican Cheese |
| blend |
INSTRUCTIONS
In a large saucepan, brown ground beef with onions and garlic; drain. Add tomato sauce, 1/2 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 1/4 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@access.mountain.net> on Apr 08, 1998
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