Best Mexi Taco Hash Browns Recipes
MEXI-TACO HASH BROWNS
My Mom made this for us when I was in High School and I've in turn made it for my sons when they were at home. This recipe doubles/triples easily and travels well.
Provided by CindiJ
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large skillet, brown ground chuck over medium heat.
- Drain.
- Return cooked beef to skillet and add onion, stirring to cook onion.
- Add tomato sauce and seasonings (adjust to your taste).
- Bring to boil, reduce heat and simmer 10 minutes, stirring occasionally.
- In another skillet, prepare hashbrowns according to package directions.
- Place hot hash browns in bottom of 9x13 baking dish.
- Top with meat mixture.
- Arrange tomato slices over meat mixture.
- Sprinkle grated cheese over entire top and place in oven.
- Broil on high 5 minutes or until cheese bubbles.
- Serve hot.
MEXI-TACO HASH BROWNS
No one will miss the taco shells when you serve up this cheesy, beefy mixture on a bed of crispy, golden hash browns.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brown meat with onions and garlic in large saucepan; drain. Return meat mixture to pan. Stir in tomato sauce and chili powder. Bring to boil; simmer on medium-low heat 10 min. or until most the liquid is cooked off, stirring occasionally.
- Meanwhile, melt butter with oil in large ovenproof nonstick skillet on medium-high heat. Stir in potatoes; spread to form even layer on bottom of skillet. Use back of spatula to press potato mixture onto bottom of skillet. Cook 5 min. on each side or until golden brown on both sides, reducing heat if potatoes are browning too quickly.
- Heat broiler. Spoon meat mixture over potatoes; top with tomatoes and cheese. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 510, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g
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