Hashbrown Enchilada Skillet

4.59 from 34 votes

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.

Prep Time5

Cook Time20

Total Time20

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

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

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 toppings
shredded lettuce, diced tomatoes, diced avocados

Nutrition