Recipe - Mexi-Taco Hash Browns

1 pound Lean ground beef
One half cup Frozen OreIda Chopped
Onions
1 Clove garlic; minced
1 cn (8 oz) tomato sauce
Three fourths teaspoon Salt; divided
1 teaspoon Chili powder
1 tablespoon Butter or margarine
1 tablespoon Vegetable oil
One half pack (26 oz) OreIda Southern
Style Hash Browns; thawed
1 lg Tomato; cut or sliced up
1 cup Shredded Mexican Cheese
blend

In a large saucepan, brown ground beef with onions and garlic; drain. Add
tomato sauce, One half 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 10inch nonstick oven
proof skillet. Heat over mediumhigh heat until sizzling. Add hash browns,
pressing into one layer. Sprinkle with One fourth tsp salt. Cook 5 minutes or
until golden brown. Turn with large spatula. Continue cooking 45 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 34 inches from heat sources for 23 minutes or
until cheese is melted.

Recipe by: Homemaker Schools Spring 1998

Posted to brandnamerecipes by The Taillons taillon@access.mountain.net
on Apr 08, 1998