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Cheesy Hashbrowns and Salsa
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Prep Time:
15 minutes
Total Time:
33 minutes
Savor loaded hashbrowns for a satisfying meal anytime.
Ingredients:
  • 1 pound lean ground beef
  • 1 package Hamburger Helper™ cheesy hashbrowns
  • 1 cup hot water
  • 3 tablespoons butter or margarine
  • 2/3 cup salsa
  • 2 tablespoons from 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • Tortilla chips, crushed, if desired
  • Sour cream, if desired
Instructions:
  • In a large nonstick skillet, cook the beef over medium-high heat until browned, stirring occasionally; drain any excess fat. Add in Potatoes, hot water, butter, salsa, and chilies. Bring to a boil over high heat, stirring constantly until the butter is melted.
  • Once the heat is reduced to medium-high, press down on the potatoes and beef to ensure even cooking. Let it cook without stirring for 5 to 7 minutes until the liquid is absorbed and the bottom is mostly browned (not all potatoes will be brown). Occasionally check the bottom by lifting small sections with a pancake turner to monitor browning.
  • Use the edge of a pancake turner to cut small sections in the mixture for easy flipping. Slide the turner under each section and flip over - don't worry if the mixture doesn't stay together perfectly. Press down firmly and cook for about 2 minutes until the bottom is mostly browned. Take off the heat.
  • Combine the Supreme Topping mix with milk in a bowl or 2-cup measuring cup. Stir for 30 seconds with a fork until slightly thickened. Pour the mixture over the skillet ingredients without stirring. Garnish with tortilla chips and a dollop of sour cream. Serve promptly.

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