Mexicali Hashbrown Taco Casserole recipe

Mexicali Hashbrown Taco Casserole

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This hashbrown taco casserole is a meat and potatoes dinner baked in one dish. A Tex-Mex twist on Shepherd’s Pie. Prep Time10 minutes mins.

Mexicali Hashbrown Taco Casserole recipe

Ingredients:

  • 1 lb very lean ground beef (90%)
  • ½ cup diced green bell pepper, divided
  • ½ cup diced red bell pepper, divided
  • ½ cup corn
  • 1 pkg taco seasoning
  • 1 can (10.5 oz) tomato soup
  • 1 pkg (3 oz) low-fat cream cheese
  • ½ cup chopped onion, divided
  • 2 cups mexican-style shredded cheese, divided
  • 1 tsp salt
  • ½ tsp pepper
  • ½ bag (30 oz bag) frozen hash brown potatoes, thawed

Instructions:

  • Preheat oven to 350 degrees f. lightly grease or spray a 2 or 2½ quart oblong casserole dish.
  • Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. drain fat from pan, reduce heat.
  • Add the undiluted tomato soup, corn and the cream cheese. stir until well combined and no chunks of cream
  • Cheese are visible. stir in taco seasoning and 1 cup of the shredded cheese. turn mixture into prepared pan, spreading mixture evenly across the bottom.
  • In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
  • Top ground beef with potato mixture, pressing it down slightly.

more informations please visit: https://bakeatmidnite.com/mexicali-hashbrown-taco-casserole/

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