Directions

1. In a large saucepan, brown ground beef with onions and garlic; pour off drippings. Add tomato sauce, 1/2 teaspoon salt and chili powder; bring to a boil. Reduce heat; simmer uncovered 10 minutes or until most of liquid is absorbed, stirring occasionally.
2. Meanwhile, combine butter and oil in a 10-inch nonstick ovenproof skillet. Heat over medium-high heat until sizzling. Add potatoes, pressing into one layer. Sprinkle with remaining 1/4 teaspoon salt. Cook 5 minutes or until golden brown. Turn with large spatula; continue cooking 4 to 5 minutes or until bottom of potatoes are golden brown, reducing heat if potatoes are browning too quickly. Spoon meat mixture over potatoes; top with tomatoes and cheese. Broil 3 to 4 inches from heat source 2 to 3 minutes or until cheese is melted.