Mexican Hash
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 1 | 8 oz |
tomato sauce
canned |
*
|
| 1 | package |
hash brown potatoes
16 oz |
|
| 3 | each |
tomatoes
|
|
| 3 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 ½ | cups |
cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 1 | 8 oz |
tomato sauce
canned |
*
|
| 1 | package |
hash brown potatoes
16 oz |
|
| 3 | each |
tomatoes
|
|
| 45 | ml |
chili powder
|
|
| 15 | ml |
worcestershire sauce
|
|
| 15 | ml |
brown sugar
|
|
| 355 | ml |
cheese
shredded |
|
Directions
Brown ground beef and onion until onion is tender. Stir in tomato sauce, chili powder, worcestershire sauce and brown sugar, simmer until thick.
Meanwhile, prepare hash browns. Place in pie pan or 9x9x2" pan. Top with meat mixture, then slice tomatoes and top with cheese.
Broil long enough to melt cheese.
