Instructions: In a large saucepan, brown ground beef with onions and garlic; drain. Add tomato sauce, 1/2 tsp salt and chili powder; bring to a boil. Reduce heat.

Simmer, uncovered, 10 minutes or until most of liquid is absorbed, stirring occasionally. Meanwhile, combine butter and oil in a 10-inch nonstick oven proof skillet. Heat over medium-high heat until sizzling. Add hash browns, pressing into one layer. Sprinkle with 1/4 tsp salt. Cook 5 minutes or until golden brown. Turn with large spatula. Continue cooking 4-5 minutes or until bottom of potatoes are golden brown, reducing heat if hash browns are cooking too quickly. Spoon meat mixture over potatoes; top with tomato slices and cheese. Broil 3-4 inches from heat sources for 2-3 minutes or until cheese is melted.

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