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Mexi-taco Hash Browns

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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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