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.