Ground Beef & Hashbrowns

1 lb lean (at least 80%) ground beef 

1 cup nacho cheese sauce (from 15-oz jar)

1 can (4 oz) mushrooms, chopped, drained

1 cup shredded Mexican blend cheese (4 oz)

6 frozen hashbrowns (4 x 2 ½”)

Heat oven to 425°F.  In 10-inch ovenproof skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in cheese sauce and mushrooms. Top with cheese.  Place hashbrowns on top of cheese.  Bake about 25 minutes or until potatoes are crispy and golden brown and mixture is bubbling. Serves 6

Comment:  This is part of a recipe that I found on the Kraft site.  I changed from peas to mushrooms and used the large hashbrowns.  After the cooking time I did turn on the broiler and let the tops of the hashbrowns crisp just a little. For my skillet I used a square cast iron frying pan.  It worked perfectly.  This dish is so good and if you have a meat and potato foodie, they will love it!