Cook the hashbrowns

• Air fry the frozen hashbrowns until golden and crispy, shaking the basket halfway through.

Brown the taco meat

• Cook the lean ground beef in a pan over medium heat, breaking it up, until no longer pink.
• Stir in the taco seasoning with a splash of water and simmer until the meat is coated and saucy.

Assemble the bowl

• Place the crispy hashbrowns in a bowl or meal prep container.
• Top with the taco meat, black beans, corn, pico de gallo and shredded cheese.
• Drizzle with the taco or enchilada sauce.

Melt the cheese and serve

• Microwave or air fry briefly until the cheese is melted and everything is hot.
• Serve right away or portion into meal prep containers.