Mexi-Taco Hash Browns

• 1 lb. lean ground beef
• 1/3 cup ORE-IDA Chopped Onions
• 1 clove garlic, minced
• 1 can (8 oz.) tomato sauce
• 1 tsp. chili powder
• 1 Tbsp. butter
• 1 Tbsp. oil
• 4-1/2 cups ORE-IDA Shredded Hash Brown Potatoes
• 1 large tomato, sliced
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

1. Brown meat with onions and garlic in large saucepan; drain.
2. Return meat mixture to pan.
3. Stir in tomato sauce and chili powder.
4. Bring to boil; simmer on medium-low heat 10 min.
5. or until most the liquid is cooked off, stirring occasionally.
6. Meanwhile, melt butter with oil in large ovenproof nonstick skillet on medium-high heat.
7. Stir in potatoes; spread to form even layer on bottom of skillet.
8. Use back of spatula to press potato mixture onto bottom of skillet.
9. Cook 5 min.
10. on each side or until golden brown on both sides, reducing heat if potatoes are browning too quickly.
11. Heat broiler.
12. Spoon meat mixture over potatoes; top with tomatoes and cheese.
13. Broil, 4 inches from heat, 2 to 3 min.
14. or until cheese is melted.

lean ground beef, onions, clove garlic, tomato sauce, chili powder, butter, oil, brown potatoes, tomato, four cheese

Taken from www.kraftrecipes.com/recipes/mexi-taco-hash-browns-186809.aspx (may not work)