Best Mexicali Hashbrown Taco Casserole Recipes

MEXICALI HASHBROWN TACO CASSEROLE

Mexicali Hashbrown Taco Casserole image

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

Provided by Judith Hannemann

Categories Dinner

Time 45m

Number Of Ingredients 12

Ingredients

1 lb 90% lean ground beef
1/2 cup diced green bell pepper (divided)
1/2 cup diced red bell pepper (divided)
1/2 cup corn
1 pkg taco seasoning
10.5 oz condensed tomato soup
3 oz low fat cream cheese
1/2 cup chopped onion (divided)
2 cups Mexican-style shredded cheese (divided)
1 tsp salt
1/2 tsp pepper
15 oz frozen hashbrown potatoes (thawed)

Steps:

Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 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.
Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

Nutrition Facts : ServingSize 1 serving, Calories 393 kcal, Carbohydrate 31 g, Protein 28 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 1469 mg, Fiber 4 g, Sugar 8 g

MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)

Mexi-Cali Hashbrown Taco Casserole Recipe - (3.8/5) image

Provided by á-46109

Number Of Ingredients 12

Ingredients

1-pound 90% lean ground beef
1/2 cup green bell pepper, diced, divided
1/2 cup red bell pepper, diced, divided
1/2 cup corn
1 (1.25 or 1.4-ounce) package taco seasoning
1 (10.5-ounce) can tomato soup
1 (3-ounce) package low-fat cream cheese*
1/2 cup onion, chopped, divided
2 cups Mexican-style shredded cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 (30-ounce) bag frozen hash brown potatoes, thawed

Steps:

Preheat oven to 350°F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish. Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat to low. 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 red and green bell peppers, salt, black pepper, and remaining 1 cup shredded cheese. Top ground beef with potato mixture, pressing it down slightly. Bake for about 20 to 25 minutes or until the casserole is cooked through and the top is brown and bubbly. Let cool for about 10 minutes before slicing and serving.