Categories: Mexican

Ingredients

• 4 cups cooked shredded hash brown potatoes
• 1/4 cup salsa
• 1 large egg, lightly beaten
• 2 tbsp. vegetable soup mix
• 2 tbsp. taco seasoning
• 2 cups shredded cheddar cheese, divided
• 2 lbs. ground beef

Directions

1. In a large bowl, combine hash browns, salsa, egg, soup mix, taco seasoning, and 1 cup cheese. Crumble the beef over mixture and mix well. Shape into a 12-inch loaf. Cover and freeze in an airtight container. Freeze remaining 1 cup cheese.

2. Thaw in the fridge overnight. Bake, uncovered, at 350 until cooked through, about 1 hour. Sprinkle with remaining 1 cup cheese; bake until cheese is melted, about 5 minutes longer. Let stand 10 minutes before slicing. Serve with additional salsa.

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