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This cheesy hashbrown enchilada skillet is a quick and easy one-pan dinner made with crispy hashbrowns, seasoned ground beef, enchilada sauce, and melty cheese—perfect for busy weeknights or a hearty weekend meal.
Bold, cheesy, and full of Tex-Mex flavor, this Hashbrown Enchilada Skillet is a one-pan dinner that delivers serious comfort. Crispy hashbrowns, seasoned ground beef, and melty cheese come together with enchilada sauce for a meal that’s easy enough for busy weeknights but delicious enough to serve to guests.

I first shared this recipe almost 10 years ago as a 5 ingredient challenge. It is a super simple recipe that you can make any night of the week. But there are also a ton of different ways you can mix it up to add just a couple more ingredients to make it really shine.
Store bought shredded hash browns make this come together in no time and deliver all the comfort you know and love from hash browns. They get crispy and crunchy and just work with the seasoned ground beef. You can shred your own or even use frozen potatoes, the cook time will just be a little longer.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Shredded Hash Browns – I use the ones in the refrigerated section, but you can also use frozen.
- Ground Beef – ground turkey works great as well.
- Frozen Corn – you can use canned, just drain first
- Enchilada Sauce – a can of store bought works great or you can use Homemade Enchilada Sauce.
- Mexican Cheese Blend
Those are the original 5 ingredients from the challenge. I like to add onion when I am sauteing the ground beef, and also a can of black beans makes a great addition!
How To Make Hash Brown Enchilada Skillet
- Cook Potatoes. In a large skillet follow the directions on the hash browns you are using and cook them until they are crispy.
- Cook Meat. In a separate skillet brown ground beef, breaking apart. If there is any fat you can drain it away. Once cooked mix in corn kernels, and enchilada sauce. Heat for a couple minutes.
- Combine. Once hashbrowns are cooked, pour ground beef mixture over the top. Sprinkle evenly with cheese. Cover until the cheese is melted.
- Serve. This is best served immediately. Remove from the heat and add any taco toppings that you like.
Recipe Tips & Suggestions
- Toppings. This was wonderful on its own, but you could also top it with additional taco toppings if desired. Lettuce, tomatoes, and avocado are a great choice; but definitely not necessary.
- Additional Ingredients. Add onions with the ground beef and black beans are a great way to bulk it up and add more flavor.
- Storage. Store any leftovers in an airtight container for up to 4 days. Reheat in the microwave.
More Easy Dinner Recipes
Hashbrown Enchilada Skillet
Ingredients
- 20 oz shredded hash browns
- 1 pound ground beef
- 1 cup frozen corn kernels
- 10 oz enchilada sauce
- 1 cup Mexican cheese blend
Optional Toppings
- shredded lettuce
- diced tomatoes
- diced avocados
Instructions
- In a large skillet cook hashbrowns according to the package directions.20 oz shredded hash browns
- In a separate skillet brown ground beef over medium high heat, breaking up until no longer pink. If there is an grease you can drain it.1 pound ground beef
- Add the corn kernels, and enchilada sauce, stir until well combined. Heat for a few minutes until warmed through.1 cup frozen corn kernels, 10 oz enchilada sauce
- Once hashbrowns are cooked, pour ground beef mixture over the top. Sprinkle evenly with cheese.1 cup Mexican cheese blend
- Cover until the cheese is melted.
- Serve immediately with desired toppingsshredded lettuce, diced tomatoes, diced avocados
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.