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Hashbrown Enchilada Skillet

A quick and satisfying Tex-Mex dish that layers crispy hashbrowns, seasoned beef, enchilada sauce, and melted cheese, all cooked in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 ounces shredded hash browns Frozen hashbrowns work best.
  • 1 pound ground beef Lean ground beef is recommended for less greasiness.
  • 1 cup frozen corn kernels No need to thaw the corn beforehand.
  • 10 ounces enchilada sauce Use red enchilada sauce for traditional flavor.
  • 1 cup Mexican cheese blend Ensure it covers the skillet evenly.
Optional Toppings
  • shredded lettuce For added crunch.
  • diced tomatoes Adds freshness.
  • diced avocados Lovely addition for creaminess.

Method
 

Preparation
  1. Heat a large skillet over medium heat and add shredded hashbrowns. Cook according to package directions, stirring occasionally until golden brown and crispy.
  2. While the hashbrowns cook, heat a second skillet over medium-high heat. Add ground beef, breaking it apart as it cooks, stirring frequently until no pink remains (about 6-8 minutes).
  3. Drain excess grease from the beef skillet carefully.
  4. Stir in the frozen corn kernels and enchilada sauce directly into the browned beef. Mix thoroughly and let heat through for a few minutes.
  5. Once hashbrowns are crispy, pour beef and sauce mixture over the hashbrowns and spread evenly.
  6. Sprinkle the Mexican cheese blend evenly across the top.
  7. Cover with a lid and let sit on low heat for a few minutes to melt the cheese, checking periodically.
  8. Serve immediately with optional toppings.

Notes

For the best results, cook hashbrowns separately to maintain crispiness. Store leftovers in an airtight container for up to three days. Reheat in a skillet for the best texture.