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.
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.
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