Mexican Taco Hashbrowns

Mexican Taco Hashbrowns

1 pound ground beef
1/2 cup onions, chopped
1 garlic clove, minced
8 ounces tomato sauce
1 teaspoon chili powder
3/4 teaspoon salt, divided
1 tablespoon Butter
1 tablespoon vegetable oil
4 1/2 cups frozen shredded hash browns, thawed
4 large tomato slices
1 cup mexican cheese blend, shredded

In a large saucepan, brown ground beef with onions and garlic; pour
off drippings. Add tomato sauce, 1/2 teaspoon salt and chili powder;
bring to a boil. Reduce heat; simmer uncovered 10 minutes or until
most of liquid is absorbed, stirring occasionally.

In a 10" nonstick ovenproof skillet heat oil and butter over medium-
high heat until sizzling. Add potatoes, pressing into one layer.
Sprinkle with remaining 1/4 teaspoon salt. Cook 5 minutes or until
golden brown. Turn with large spatula; continue cooking 4 to 5
minutes or until bottom of potatoes are golden brown, reducing heat
if potatoes are browning too quickly. Spoon meat mixture over
potatoes; top with tomatoes and cheese. Broil 3-4" from heat source 2
to 3 minutes or until cheese is melted.