No one will miss the taco shells when you serve up this cheesy, beefy mixture on a bed of crispy, golden hash browns.
What You Need
Original recipe yields 4 servings
1 lb. lean ground beef
1/3 cup ORE-IDA 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
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Let's Make It
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.
Serve with a smart side of an avocado and onion salad to round out the meal.
Prepare using your favorite KRAFT Shredded Cheese.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 11g
Trans Fat 1g
Total Carbohydrates 40g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.