Hashbrown Enchilada Skillet Recipe

Cooking Directions

• STEP 1.In a large skillet, cook ground beef or chicken until browned. Drain excess fat.
• STEP 2.Add onions, garlic, and bell peppers to the skillet and cook until softened.
• STEP 3.Stir in enchilada sauce, diced tomatoes, and spices. Simmer for a few minutes.
• STEP 4.Layer the hashbrowns on top of the sauce mixture and cover the skillet with a lid.
• STEP 5.Cook on low heat for 15-20 minutes, or until the hashbrowns are crispy and cooked through.
• STEP 6.Sprinkle cheese on top and cover the skillet again until the cheese is melted and bubbly.
• STEP 7.Serve the Hashbrown Enchilada Skillet hot with sour cream, guacamole, and your favorite toppings.

Cooking Tips

• You can use either ground beef or ground chicken for this recipe, depending on your preference.
• Feel free to add other vegetables like corn or black beans for extra flavor and texture.
• For a spicier version, add chopped jalapenos or a dash of hot sauce to the sauce mixture.

Storage and Serving

• Leftover Hashbrown Enchilada Skillet can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the skillet in the oven or on the stovetop until heated through.
• Serve with sour cream, guacamole, and your favorite toppings for a complete meal.