Heat 2 Tbsp. oil in large cast-iron skillet on medium-high heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender, stirring frequently. Spoon mushroom mixture into bowl; cover to keep warm.
Heat oven to 375°F. Heat 2 Tbsp. of the remaining oil in same skillet. Add hash browns; cook 5 to 7 min. on each side or until golden brown on both sides, drizzling with remaining oil just before turning the hash browns over. Remove from heat.
Spread chili, then salsa over hash browns; top with mushroom mixture, ham and VELVEETA.
Bake 10 min. or until toppings are heated through and cheese is melted.
Create your own hash brown bar by serving all the hash brown toppings on the side. Invite your guests to add their choice of toppings to their serving of hash browns.
For a touch of heat, top the hash browns with pickled jalapeño slices in addition to the other suggested toppings before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.