MEXI-TACO HASH BROWNS

Mexi-Taco Hash Browns image

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

Ingredients

1 lb. lean ground beef
1/3 cup chopped onions
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1 tsp. chili powder
1 Tbsp. butter
1 Tbsp. oil
4-1/2 cups ORE-IDA Shredded Hash Brown Potatoes
1 large tomato, sliced
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

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