Description
A hearty one-pan dish combining crispy hashbrowns, seasoned meat, enchilada sauce, and melted cheese for a comforting Tex-Mex inspired meal perfect for breakfast, brunch, or dinner.
Ingredients
- 3 cups frozen hashbrowns, thawed
- 1 tbsp olive oil
- 1 lb ground beef or chicken
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup enchilada sauce
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 2 tbsp chopped fresh cilantro
- Optional: sour cream and sliced jalapeños for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add hashbrowns and cook for 6–8 minutes until crispy and golden, stirring occasionally. Remove and set aside.
- In the same skillet, cook ground beef or chicken until browned. Drain excess fat if needed.
- Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
- Add chili powder, cumin, paprika, salt, and pepper. Mix well.
- Stir in enchilada sauce, black beans, and corn. Simmer for 5 minutes.
- Return the hashbrowns to the skillet and mix gently to combine.
- Sprinkle shredded cheese evenly over the top.
- Cover and cook on low heat for 3–5 minutes until cheese is melted.
- Garnish with cilantro and serve with sour cream and jalapeños if desired.
Notes
- You can substitute ground turkey or plant-based meat for a lighter option.
- Use red or green enchilada sauce depending on flavor preference.
- For extra crispiness, cook hashbrowns separately and add just before serving.
- This dish can be made vegetarian by omitting meat and adding extra beans or vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex