Mexicali Hashbrown Taco Casserole Recipes

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.

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