| 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 |
cn |
(8 oz) tomato sauce |
| 3/4 |
ts |
Salt; divided |
| 1 |
ts |
Chili powder |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Vegetable oil |
| 1/2 |
pk |
(26 oz) Ore-Ida Southern Style Hash Browns; thawed |
| 1 |
lg |
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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