Loaded Taco Hash Browns

In a hot pan, add oil and ground beef. Cook, breaking up the meat, until it's nicely browned.

Add the taco seasoning and water to the browned beef. Stir to combine and let it simmer until the sauce thickens and coats the meat. Set aside.

In a separate bowl, combine the drained canned corn, mayonnaise, cayenne pepper, and the juice of half a lime. Mix well and set aside.

Prepare the pico de gallo by finely dicing the white onion, roma tomatoes, and jalapeño. Finely chop the cilantro.

In a bowl, combine the diced onion, tomato, jalapeño, and cilantro. Squeeze in the juice of one lime and add a pinch of salt. Mix to combine.

Bake the frozen hash brown patties according to package instructions, typically for about 20 minutes.

Remove the cooked hash browns from the oven, sprinkle generously with shredded cheddar cheese, and return to the oven just until the cheese is melted.

To assemble, top each cheesy hash brown with a spoonful of the taco meat.

Add a scoop of the creamy corn mixture on top of the meat.

Finish with a spoonful of the fresh pico de gallo and serve immediately.