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 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.
1 (20 oz) package shredded hash browns
1 pound ground beef
1 cup frozen corn kernels
1 (10oz) can enchilada sauce
1 cup Mexican cheese blend
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.