Ingredients Jump to Instructions ↓

  1. 1 lb. ground beef

  2. 1 onion, chopped

  3. 2 cloves garlic, minced

  4. 8 oz. can tomato sauce

  5. 2 tsp. chili powder

  6. 1/4 tsp. cumin

  7. 2 Tbsp. olive oil

  8. 4 cups hash brown potatoes, thawed

  9. 1 large tomato, sliced

  10. 1/4 cup chopped green chilies

  11. 1-1/2 cups shredded Mexican cheese blend

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook ground beef with onions and garlic, stirring frequently, until browned; pour off drippings. Add tomato sauce and chili powder; bring to a boil. Reduce heat; simmer uncovered for 8-10 minutes or until most of liquid is absorbed, stirring occasionally.

  2. Meanwhile, heat oil in a 10-inch nonstick ovenproof skillet over medium-high heat until sizzling. Add potatoes, pressing into one layer. Cook 5 minutes or until bottom is golden brown. Turn with large spatula; continue cooking 4 to 5 minutes or until bottom of potatoes are golden brown, reducing heat if potatoes are browning too quickly. Don't worry if potatoes break apart when you turn them; just pat them back together with the spatula.

  3. Spoon ground beef mixture over potatoes; top with tomatoes, chilies and cheese. Broil 3 to 4 inches from broiler 2-3 minutes or until cheese is melted.

  4. servings


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