Dinner

Cheesy tomato hasbrown skillet with elk is for Dinner.

Cheesy tomato hasbrown skillet with elk takes several minutes to prepare.

Cheesy tomato hasbrown skillet with elk takes 40 minutes to cook.

Cheesy tomato hasbrown skillet with elk makes 8 servings.

The ingredients for Cheesy tomato hasbrown skillet with elk are:

1 pound ground meat - i used elk - it has no fat
8 oz chopped velveeta
2 cans chopped tomato
1 pound hashbrowns - frozen or dehydrated (reconstituted)

Here is how you make Cheesy tomato hasbrown skillet with elk:

brown your meat and chop it heat oil in a large skillet (add salt) add hashbrowns and cook until golden on each side. add meat.while hashbrowns are cooking put two cans of diced tomatoes in a microwave safe bowl - add chopped velveeta and nuke for a couple minutes at a time - stirring each time until smooth and blended. when hashbrowns and meat are done add it all together.enjoy.Serving Size: makes 8 - 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user BMJELKEN.

The nutritional information for Cheesy tomato hasbrown skillet with elk is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 238.2

• Total Fat: 9.0 g
• Cholesterol: 54.5 mg
• Sodium: 637.0 mg
• Total Carbs: 20.9 g
• Dietary Fiber: 1.6 g
• Protein: 19.7 g

The dietary needs meet for Cheesy tomato hasbrown skillet with elk is Low Fat