Best Mexican Ole Hash Brown Casserole Recipes

MEXICAN OLE' HASH BROWN CASSEROLE

Steps:

• 1. Preheat oven to 375F
• 2. In large skillet brown beef, onion, green pepper & red pepper. (I used the frozen blend). Add garlic , salt & pepper to taste.
• 3. Pour soup, milk, peas & corn: blend well. Place in a 13x9 in casserole dish.
• 4. Spread crushed doritos on top of hamburger mixture then spread cheese on top.
• 5. Place hash brown patties on top to fit. Bake for 45 minutes.
• 6. Turn on broiler and leave in 5-8 minutes so hash brown patties get crispy. Remove from oven and serve.

MEXICAN HASH BROWN CASSEROLE!

Steps:

• Preheat oven to 350. In a large skillet melt butter and add chopped onions. Saute until they are translucent. Add ground beef and cook until meat is browned. Drain off any excess fat. Bring meat/ onion mixture back to the skillet and set on medium low heat. Add Mexican Spice Blend and tomato sauce and cook for 2 minutes or until warm. Add cream cheese and 1 1/2 cups of the shredded cheese. Cook until cream cheese and shredded cheese is just melted. Turn off heat and add Hash Browns. Completely mix everything together and transport to a casserole dish that has been sprayed with a little cooking spray. Bake at 350 for 45 to 50 minutes or until the casserole is browned on edges. Add the other 1 1/2 cups of shredded cheese to the top of the casserole and bake another 5 to 10 minutes or until cheese is bubbling. Serve while hot and top with toppings! Enjoy!

TACO HASHBROWN CASSEROLE (OVEN RECIPE)

Steps:

• Preheat your oven to 425
• Brown your ground beef with garlic and drain
• In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 9x13 baking dish
• Top all the ingredients with your remaining cheese
• Bake for 20 minutes, turning half way through if your oven does not cook evenly

~ MEXICAN INSPIRED HASHBROWN CASSEROLE ~

Steps:

• 1. Preheat oven to 350 degree F. Mix all ingredients in a large bowl except for the Fiesta blend cheese.
• 2. Spray a 9 x 12 baking dish with non stick cooking spray. Spread hash brown mixture evenly into prepared dish. Bake for 50 minutes and remove from oven.
• 3. Sprinkle evenly with shredded cheese and bake another 10 - 15 minutes or until cheese is melted and bubbly.
• 4. Remove from oven and leave set up about 5 minutes, before cutting. Enjoy!

MEXICAN HASH BROWNS CASSEROLE

Steps:

• Cover Potatoes with boiling water and let stand 5 minutes.
• Drain well.
• Layer 1/2 of potatoes, onion, chilies, and cheese in 8x8 greased baking dish.
• Dot with 1/2 the margarine.
• Repeat layers.
• Cover with foil and bake 20 minutes at 350.
• Uncover and bake til golden brown, about 10 minutes.

MEXICAN HASHBROWN POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl mix together the hashbrowns and the eggs.
• Mix in all the other ingredients and half of the cheese.
• Spread mixture into casserole dish(es).
• Sprinkle remaining cheese on top.
• Bake with lid on for 45 minutes.
• Remove lid and bake for 15 more minutes.
• Serve with sour cream on the side and sprinkle cilantro (if you like it).

MEXICAN BEEF HASHBROWN CASSEROLE

Steps:

• 1. Brown ground chuck in skillet over medium high heat, drain fat and set aside. Add 1/2 cup water and taco seasoning to skillet and mix well. Return to heat and allow to simmer while mixing other ingredients.
• 2. In a large bowl, mix cream of chicken soup, Rotel tomatoes, and sour cream together. Stir in bell peppers, green chilies, onion, and 2 cups of cheese, mixing well. Fold in hashbrown potatoes and set aside.
• 3. Coat the inside of a Dutch oven or 13x9 generously with shortening or spray. Place half the hashbrown mixture evenly in bottom of oven, add ground chuck and top with remaining hashbrown mixture.
• 4. Cook in 375 degree oven for 30 minutes. Add rest of cheese and cook 15 more minutes or until bubbly.

MEXICAN HASH

Steps:

• Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
• Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
• Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
• Serve topped with cilantro and cubed avocados.

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

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.