Mexi Cali Hashbrown Taco Casserole Recipe 385

MEXICALI HASHBROWN TACO CASSEROLE

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.

MEXICALI HASHBROWN TACO CASSEROLE

Steps:

• 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.

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.

MEXICAN-STYLE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Spray a small pan with cooking spray and heat over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Transfer onions to a large bowl and mix in hash browns, ham, taco-flavored cheese, and chile peppers. Layer in the bottom of the prepared pan.
• Whisk eggs, milk, sour cream, and taco seasoning together in a bowl. Pour on top of the hash brown layer.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 60 minutes; check every 5 minutes toward the end.
• Remove from the oven and spread Mexican cheese on top. Return to the oven and bake until cheese is melted, about 3 minutes. Let casserole stand for 5 minutes to set before serving.

MEXICALI BAKE

Steps:

• Preheat oven to 375°F. Brown meat with onion in large skillet; drain. Stir in beans, taco sauce, green chilies, chili powder, salt and oregano. Spoon into 2-quart shallow baking dish; set aside.
• Bring milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. Cook on medium heat 30 seconds, stirring constantly. Remove from heat. Cover; let stand 5 minutes. Add cheese; stir until melted. Spread over meat mixture in baking dish.
• Bake 25 to 30 minutes or until heated through.

MEXI-TACO HASH BROWNS

Steps:

• In large skillet, brown ground chuck over medium heat.
• Drain.
• Return cooked beef to skillet and add onion, stirring to cook onion.
• Add tomato sauce and seasonings (adjust to your taste).
• Bring to boil, reduce heat and simmer 10 minutes, stirring occasionally.
• In another skillet, prepare hashbrowns according to package directions.
• Place hot hash browns in bottom of 9x13 baking dish.
• Top with meat mixture.
• Arrange tomato slices over meat mixture.
• Sprinkle grated cheese over entire top and place in oven.
• Broil on high 5 minutes or until cheese bubbles.
• Serve hot.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

MEXICALI CASSEROLE

Steps:

• Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
• After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
• Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
• While meat is simmering, preheat oven to 375°F.
• Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
• Bake in oven for approximately 25 minutes or until brown.
• Cool for 5 minutes then serve.
• Add sour cream to taste.