Mexi Taco Hash Browns Recipes

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.

Steps:

• Preheat oven to 350°F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish. Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat to low. Add the undiluted tomato soup, corn, and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom. In a separate bowl, combine the defrosted hash browns, the red and green bell peppers, salt, black pepper, and remaining 1 cup shredded cheese. Top ground beef with potato mixture, pressing it down slightly. Bake for about 20 to 25 minutes or until the casserole is cooked through and the top is brown and bubbly. Let cool for about 10 minutes before slicing and serving.

Steps:

• Put oven on broil.
• In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
• Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
• When the oil is smoking add to skillet and press down.
• After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
• If so flip, and add more oil if you need to.
• After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
• So, on top you would place in this order, and remember, toppings are your choice.
• Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
• Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
• Serve with sour cream and salsa.

Steps:

• In a large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink. Add the hash browns, enchilada sauce, tomato sauce, chiles and taco seasoning; heat through., Transfer to a 13x9-in. baking dish coated with cooking spray., Cover and bake at 375° for 30 minutes. Sprinkle with cheese; bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with sour cream if desired.

Steps:

• Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
• Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
• Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
• Stir in the cream cheese.
• Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
• Cook on the low setting for 4-6 hours.
• Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!