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  • 5 tablespoons vegetable oil
  • 1 pound ground beef
  • 1 teaspoon ground cumin
  • 3 teaspoons chili powder
  • Kosher salt
  • 1 tablespoon tomato paste
  • Nonstick cooking spray, for spraying the sheet pan
  • 20 ounces refrigerated shredded hash browns
  • 8 ounces Cheddar, grated (about 2 cups)
  • Assorted toppings, such as shredded iceberg lettuce, salsa, diced avocado, sour cream, sliced black olives, pickled jalapenos and hot sauce
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