Our Hash Brown Enchilada Skillet combines crispy hashbrowns with flavorful Mexican-seasoned ground beef, topped with melty cheese.
It’s a quick and easy weeknight dinner that offers a delicious blend of textures and flavors, making it a family favorite.
Convenience and taste make this dish irresistible!
Servings: 5
Equipment
- Large skillet
- additional skillet
- spatula
- wooden spoon
- measuring cup
Ingredients
- 1 package hash browns shredded (20 oz.)
- 1 pound ground beef
- 1 cup corn kernels frozen
- 1 can enchilada sauce 10 oz.
- 1 cup Mexican cheese blend
Instructions
- Cook the hashbrowns in a large skillet according to the package directions.
- In a separate skillet, cook the ground beef over medium-high heat until it’s browned.
- Add the corn kernels and enchilada sauce to the cooked ground beef. Stir well and heat the mixture for about 2 minutes.
- Once the hashbrowns are ready, spread the ground beef mixture evenly over the top of the hashbrowns.
- Sprinkle the shredded cheese evenly over the beef mixture.
- Cover the skillet and cook until the cheese is melted and bubbly.
- Serve immediately while hot.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Preheat the skillet: Ensure the skillet is hot before adding hashbrowns to achieve the perfect crispy texture.
- Drain excess fat: After browning the ground beef, drain any excess fat to avoid a greasy dish.
- Customize toppings: Add your favorite toppings like diced tomatoes, avocado, or sour cream for extra flavor and freshness.
- Use a non-stick skillet: This helps to prevent sticking and makes cleanup easier.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the skillet or microwave.