The Ultimate Cheesy Hashbrown Enchilada Skillet: Your New Favorite One-Pan Dinner
This cheesy hashbrown enchilada skillet is a quick and easy one-pan dinner made with crispy hashbrowns, seasoned ground beef, rich enchilada sauce, and plenty of melty cheese—perfect for bustling weeknights or a hearty, satisfying weekend meal.
Say goodbye to complicated weeknight meals and hello to your new favorite comfort food: the Hashbrown Enchilada Skillet! This dish is a vibrant explosion of bold, cheesy, and authentic Tex-Mex flavor, all conveniently prepared in a single pan. Imagine golden, crispy hashbrowns forming the base, topped with savory seasoned ground beef, enveloped in a rich enchilada sauce, and finished with a generous layer of bubbling, melted cheese. It’s a meal that promises maximum satisfaction with minimal effort, making it ideal for those busy evenings when you crave something delicious without spending hours in the kitchen. Yet, it’s so undeniably tasty and visually appealing that you’ll feel proud to serve it to guests.
I first shared this incredible recipe nearly a decade ago as part of a “5-ingredient challenge,” a testament to its inherent simplicity. The core concept was to create a truly delicious meal using a minimal number of ingredients, proving that extraordinary flavor doesn’t always require an extensive shopping list. This Hashbrown Enchilada Skillet perfectly embodies that philosophy, making it a super simple recipe you can whip up any night of the week. But don’t let its humble origins fool you; while fantastic in its basic form, there are countless easy ways to customize it with just a couple of extra ingredients to truly make it shine and cater to your family’s unique tastes.
The secret to this dish’s speed and comforting appeal lies in using store-bought shredded hash browns. These convenient potatoes cook up quickly, providing that beloved crispy and crunchy texture that perfectly complements the savory, seasoned ground beef. While refrigerated hash browns are my go-to for their convenience, you can certainly shred your own potatoes from scratch or even use frozen hash browns. Just be aware that if using frozen, you’ll need to adjust the cooking time slightly to ensure they’re thoroughly cooked and deliciously crispy before adding the other ingredients. This flexibility ensures that no matter your preference or pantry stock, a fantastic meal is always within reach.
What You’ll Need for Your Cheesy Hashbrown Enchilada Skillet
For the best results, gather these key ingredients. Scroll to the bottom of the post for the FULL PRINTABLE recipe card with precise measurements.
- Shredded Hash Browns: I highly recommend using the refrigerated kind for ultimate convenience and a consistently crispy texture. If you opt for frozen hash browns, ensure they are thawed and patted dry to achieve the best crispiness.
- Ground Beef: Lean ground beef is fantastic here, providing a hearty base. For a lighter alternative, ground turkey works exceptionally well and absorbs the enchilada flavors beautifully.
- Frozen Corn: Sweet corn adds a lovely pop of color and natural sweetness. Frozen corn kernels are convenient, but you can also use canned corn – just remember to drain it thoroughly before adding.
- Enchilada Sauce: A good quality store-bought can of enchilada sauce will save you time and deliver consistent flavor. However, for an extra layer of authentic taste, don’t hesitate to try making your Homemade Enchilada Sauce. Both red and green enchilada sauces work wonderfully, so choose your favorite!
- Mexican Cheese Blend: This blend typically includes Monterey Jack, Cheddar, Asadero, and Queso Blanco, offering a perfect melty, flavorful topping that brings all the elements together. Feel free to use your preferred shredded cheese, such as sharp cheddar or pepper jack for an added kick.
These five ingredients form the heart of the original “challenge recipe” – a simple yet powerfully flavorful combination. To elevate the dish even further, I often add a finely diced onion while sautéing the ground beef; it infuses the meat with a fantastic aromatic depth. A can of black beans, rinsed and drained, is another superb addition that bulks up the meal, adds fiber, and enhances that quintessential Tex-Mex profile, making the skillet even more satisfying.
How To Make This Easy One-Pan Hashbrown Enchilada Skillet
Creating this delicious Hashbrown Enchilada Skillet is incredibly straightforward. Follow these simple steps for a perfect meal every time:
- Cook the Potatoes: Begin by cooking your hashbrowns. In a large, oven-safe skillet (preferably cast iron for even heat and easy transfer to the oven if you choose to melt the cheese that way), follow the package directions for your chosen hashbrowns. The goal is to get them wonderfully crispy and golden brown. This usually involves a bit of oil and cooking over medium-high heat, stirring occasionally. Don’t rush this step; crispy hashbrowns are key to the dish’s texture!
- Prepare the Meat Mixture: While the hashbrowns are cooking, in a separate skillet, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks until no pink remains. If using a leaner ground beef, you might not need to drain much fat. For fattier cuts, carefully drain any excess grease to prevent the dish from becoming oily. Once the beef is fully cooked, stir in the frozen corn kernels and the enchilada sauce. Allow the mixture to heat through for a couple of minutes, ensuring all the flavors meld together beautifully.
- Combine and Melt: Once your hashbrowns are cooked to your desired crispiness, pour the savory ground beef and enchilada mixture evenly over the top of the potatoes in the same large skillet. Next, generously sprinkle the Mexican cheese blend over the entire surface.
- Melt the Cheese and Serve: Cover the skillet with a lid (or transfer to an oven preheated to 350°F / 175°C for about 5-10 minutes if your skillet is oven-safe and you prefer baked cheese) and let it cook for a few minutes until the cheese is gloriously melted and bubbly. The warm meat mixture will help expedite this process. This dish is best served immediately, straight from the skillet. Remove it from the heat and allow everyone to customize their serving with their favorite taco toppings.
Recipe Tips & Delicious Suggestions for Your Hashbrown Enchilada Skillet
While the basic recipe is fantastic on its own, here are some tips and ideas to make your Hashbrown Enchilada Skillet even better or adapt it to your preferences:
- Fantastic Toppings for Extra Flavor: The skillet is undeniably wonderful as is, but a few fresh toppings can really elevate the experience. Consider adding shredded lettuce for a refreshing crunch, diced fresh tomatoes or pico de gallo for a burst of acidity, creamy diced avocado or guacamole, and a dollop of sour cream or Greek yogurt. A sprinkle of fresh cilantro, thinly sliced green onions, or even some pickled jalapeños can add an extra layer of zest and spice that takes this dish over the top. Don’t feel obligated, but these additions are highly recommended for those who love to customize!
- Boosting Flavor and Volume with Additional Ingredients: As mentioned, adding a finely diced onion to the ground beef as it browns introduces a lovely aromatic base. A can of black beans, rinsed and drained, is another excellent addition; it not only bulks up the meal, making it more filling, but also contributes a classic Tex-Mex flavor and added protein and fiber. Other great additions include bell peppers (sautéed with the onion), a pinch of chili powder or cumin with the ground beef for deeper spice, or even a can of diced green chilies for a mild, tangy kick.
- Storage and Reheating Made Easy: If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy them again, the microwave is your best friend for a quick reheat. For a crispier hashbrown experience, you can also reheat individual portions in a lightly oiled pan on the stovetop over medium heat until warmed through and the hashbrowns regain some of their crunch.
- Protein Alternatives: While ground beef is classic, feel free to experiment with other proteins. Ground chicken or turkey are excellent lean options. For a vegetarian twist, consider using plant-based ground meat alternatives or a hearty mix of black beans and bell peppers.
- Cheese, Please!: Don’t limit yourself to just a Mexican cheese blend. Monterey Jack, Colby, or a sharp Cheddar would also be delicious. For those who love a bit of heat, Pepper Jack cheese will add a fantastic spicy element.
- Make-Ahead Potential: You can brown the ground beef mixture a day in advance and store it in the refrigerator. When you’re ready to eat, simply cook the hashbrowns, warm the meat mixture, combine, and melt the cheese. This saves significant time on busy evenings.
More Easy & Delicious Dinner Recipes You’ll Love
If you’re a fan of quick, flavorful, and family-friendly meals like this Hashbrown Enchilada Skillet, you’ll definitely want to explore these other fantastic dinner recipes:
- Taco Casserole
- Beefaroni
- Big Mac Wraps
- Mexican Pizza
- Fajita Bowls
Hashbrown Enchilada Skillet Recipe Card
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Ingredients
- 20 oz shredded hash browns
- 1 pound ground beef
- 1 cup frozen corn kernels
- 10 oz enchilada sauce
- 1 cup Mexican cheese blend
Optional Toppings
- shredded lettuce
- diced tomatoes
- diced avocados
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Sliced jalapeños (fresh or pickled)
Instructions
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In a large, sturdy skillet (preferably cast iron), cook the shredded hashbrowns according to the package directions until they are beautifully golden brown and crispy. This usually involves a medium-high heat with a little oil. Ensure they are evenly cooked for the best texture.20 oz shredded hash browns
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In a separate skillet, brown the ground beef over medium-high heat. Break the meat apart with a spoon as it cooks until it’s no longer pink and fully cooked through. If using ground beef with a higher fat content, drain any excess grease to avoid a greasy final dish. If adding diced onion, sauté it with the ground beef until softened.1 pound ground beef
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To the cooked ground beef, add the frozen corn kernels (and rinsed black beans if using), and pour in the enchilada sauce. Stir everything together until well combined and heated through, which should take just a few minutes.1 cup frozen corn kernels, 10 oz enchilada sauce
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Once the hashbrowns are perfectly cooked and crispy, pour the warm ground beef and enchilada mixture evenly over the top of the hashbrowns in the large skillet. Generously sprinkle the Mexican cheese blend over the entire surface of the meat mixture.1 cup Mexican cheese blend
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Cover the skillet with a lid and cook for a few minutes, or until the cheese has completely melted into a gooey, irresistible layer. Alternatively, if your skillet is oven-safe, you can place it in a preheated oven at 350°F (175°C) for 5-10 minutes until the cheese is bubbly and slightly golden.
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Serve this delightful Hashbrown Enchilada Skillet immediately, straight from the pan. Encourage everyone to top their portions with their favorite additions like shredded lettuce, diced tomatoes, creamy avocados, sour cream, or fresh cilantro. Enjoy!shredded lettuce, diced tomatoes, diced avocados
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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