Hashbrown Enchilada


1 tablespoon olive oil
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 packet taco seasoning mix
1 can (10-ounce) red enchilada sauce
1 can (14.5-ounce) diced tomatoes, drained
1 bag (20-ounce) frozen shredded hash browns
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
2 cups shredded Mexican blend cheese
2 green onions, sliced (for garnish)
Fresh cilantro leaves (for garnish)


Heat olive oil in a large oven-safe skillet over medium-high heat.
Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
Stir in the chopped onion and minced garlic. Cook for an additional 2-3 minutes, or until the onion is soft and translucent.
Sprinkle the taco seasoning mix over the beef and vegetables. Stir well to coat everything with the seasoning.
Pour in the red enchilada sauce and diced tomatoes. Stir to combine, and let it simmer for 2-3 minutes to allow the flavors to meld.
Preheat your oven to 375°F (190°C).
Add the frozen shredded hash browns to the skillet, spreading them out evenly.
Mix in the black beans and corn kernels, distributing them throughout the skillet.
Sprinkle the shredded Mexican blend cheese over the top of the hashbrown mixture.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the hashbrowns are crispy around the edges.
Remove from the oven and garnish with sliced green onions and fresh cilantro leaves before serving.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Servings: 6 servings

Kcal: 450 kcal per serving

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