Hasbhbrown Enchilada Skillet – Crispy hashbrowns topped with Mexican ground beef and melty cheese. Quick and easy weeknight dinner.
I am excited to share this hashbrown enchilada skillet with you today. I am working with Simply Potatoes to bring you a great 5 ingredient recipe, but also a chance for you to win up to $3,000. All you have to do is head over and submit your own 5 ingredient recipe, and you are entered to win. You can use any one of the Simply Potatoes varieties, and you can submit a main dish, a side dish, or an appetizer. How cool would it be if one of my readers won, go enter!
I am not eligible to enter the contest, but I did come up with a 5 ingredient dish anyway. I actually tried a couple different ideas, and this hashbrown enchilada skillet was my favorite. That shouldn’t come as much of a surprise, given my love of just about any Mexican Recipe. I will take just about any excuse to top something with an avocado.
Obviously I went with the shredded hashbrowns for my Simply Potato variety. Half of the reason I like going out for breakfast is because I love hashbrowns, so really was no question what to use.
This hashbrown enchilada skillet comes together very quickly. You cook the hashbrowns in one skillet, meanwhile browning the ground beef in another. So as soon as the hashbrowns are cooked, all you have to do is add everything together, and let the cheese melt. I added corn to the mix, but you could do black beans if that is more up your alley.
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.
Want more? Check out all of the other One Pan Dinner Recipes here and here are some more you might like:
Skillet Meatball Lasagna by Lemons for Lulu
Sheet Pan Maple Mustard Salmon by Boulder Locavore
Taco Pasta Skillet
Quick and Easy Lasagna Skillet
- 1 package Simply Potatoes Shredded Hashbrowns
- 1 pound ground beef
- 1 cup frozen corn kernels
- 1 (10oz) can enchilada sauce
- 1 cup Mexican cheese blend
- shredded lettuce
- diced tomatoes
- diced avocados
In a large skillet cook hashbrowns according to the package directions.
In a separate skillet brown ground beef over medium high heat. Once cooked mix in corn kernels, and enchilada sauce. Heat for 2 minutes.
Once hashbrowns are cooked, pour ground beef mixture over the top. Sprinkle evenly with cheese.
Cover until the cheese is melted.
This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.