Mexican hashbrown casserole

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Home » Beef » Mexicali Hashbrown Taco Casserole
MEXICALI HASHBROWN TACO CASSEROLE
October 1, 2013 by Judith Hannemann
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Mexicali Hash Brown Taco Casserole
Meat and potatoes in one dish. A different angle on Shepherd’s Pie.
SHEPHERDS PIE GOES SOUTH OF THE BORDER
Shepherd’s pie has moved south to Mexico!
The base of this casserole is a creamy taco-flavored ground beef mixture. You can leave the taco seasoning out or use other spice blends if you’d like. My recipes are never carved in stone…make them your own.
Top all this off with a crunchy-cheesy-peppery layer of hash browns and you’ve got a complete dinner in a dish!
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THE RECIPE

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Mexicali Hashbrown Taco Casserole
This hashbrown taco casserole is a meat and potatoes dinner baked in one dish. A Tex-Mex twist on Shepherd’s Pie.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dinner
Cuisine: American
Keyword: hashbrowns, taco casserole, tacos
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
Instructions
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.
Slice Of Life: Easy Taco Casserole #EasyDinner #Homemade #TacoCasserole
Hi guys. Today was a super busy day and I needed a quick and easy dinner. So...I made Taco Casserole. :)
Taco Casserole
1 pound ground beef
1/2 tablespoon butter
1 medium onion, diced
2 jalapeno peppers, seeded and diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 packet taco seasoning
3/4 cup water
14.5 ounce can diced tomatoes, undrained
14.5 ounce can of rotel
1 1/4 cups corn chips
16 ounce can refried bean
15 ounce can kidney beans
2 cups of cheese
Brown ground beef with onion and peppers. Stir in taco mix, water and diced tomatoes, do not drain.
Set aside. Stir together refried beans, rotel and kidney beans.
in a 9x13 baking dish, start by crush corn chips in the bottom to create a crust layer. Next, add the bean. Next add the meat. Next add the cheese. Bake at 375 for 15 minutes. Garnish with lettuce, tomatoes, black olives and green onion. Enjoy :)
#OverFifty #EmptyNest #BusyDay #FastSupper #QuickDinner #Casserole #Taco #TacoCasserole #Dinner #Supper #EasyRecipe #HomeMade #HomeCook #HomeBaker #Love #Family #Friends #Positivity #Grateful #Blessed #GodIsGreat
Easy Freezer Meals (Mexican Casserole)
Mexican Cooking TAMALES Casserole Recipe!!
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Happy Holiday Casserole making!! ????
Here is what your casserole will look like once it rests and cools -
Bake at 380 degrees (F) for 50 Mins
Ingredients
3 cups of corn kernels
4 cups of maseca (instant corn masa)
1 cup milk
1 cup of water
1 1/2 Tbsp chicken bouillon or salt to taste
10- 15 roasted Anaheim peppers
1/2 onion
8 oz of Queso fresco
3 cups medium cheddar cheese
1/2 butter shortening
1/2 cup butter + extra to coat the bottom of the baking dish
1 tbsp sugar
1 tbsp Baking powder
Optional- 2 to 3 cups of Shredded chicken (Add around the same time as mixing cheddar cheese)
Tastes best with salsa verde- add fresh onion and cilantro
Tip❗️
If you’d like a more cake texture use 3 cups maseca + 1 cup AP flour
Please allow this casserole to set for 15- to 20 minutes. The longer you allow it to rest the better It will form into squares
Tamales recipe-
Breakfast chorizzo tamales-
Tortillas- recipe
Tres leches agua fresca recipe-
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Traditional Pozole Rojo recipe-
Pozole instant pot recipe
How to make easy flour tortillas recipe-
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CHORIZO RECIPE-
Refried beans recipe-
chicken, rice, and potatoes casserole-
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Easy Salsa roja recipe-
#tamales #feast #christmas #holidayrecipes #mexicanfoodrecipes #breakfast #lunch #dinner #cooking #baking
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Mexican Casserole using ElMonterey Frozen Burritos
Happy New Year my Boos and Dudes!! I hope this first video of 2024 finds you and yours well!! In this video, I'll be showing you another recipe using my favorite frozen burritos and chimichangas, ElMonterey. I think you'll like this version, and, just like my other version, this is budget friendly. Enjoy????
Here's what you'll need for one package of 8:
1pkg of ElMonterey burritos or chimichangas
1lb ground beef ( or ground meat of choice) cooked and seasoned your way
1can of chili
1can Mexican Rotel
1Box of Velveeta cheese sauce (use one 4oz pouch)
1pkg Knorr Mexican rice (cooked)
1can of your fav beans/drained (optional)
Mexican style shredded cheese
Top with your favs (i.e. cilantro, sour cream, jalapeño peppers, etc.)
Here's the link for ElMonterey Chimichangas:
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Mexican Chicken Tamale Casserole (Easy Freezer Meals)
Welcome to Easy Freezer Meals. Today we are making a Gluten Free Mexican Chicken Tamale Casserole (Easy Freezer Meals). I wanted to make a deconstructed Tamale basically and this is what the end result was. If you have any questions please let me know and as always we are Thankful that you decided to stop by. If you're new here be sure to click that Subscribe button and that notification bell. We post new recipes all the time and I don't want you to miss a single one!!
Recipe for Mexican Chicken Tamale Casserole:
4 pounds of cooked boneless chicken
2 pounds of cooked black beans rinsed and drained
2 cups of sweet corn
2 cups of stewed tomatoes
1 cup of chopped olives
1/2 cup of cilantro
1 pound of onions
1 pound Red & Green Bell Peppers
3 tablespoons of minced garlic
1.25 tsp toasted Cumin seeds
3 Tablespoons dried Oregano
1 Tablespoon Chipotle powder
6-8 cups of Green tomatillo salsa (you get to decide how thick or thin you like it)
Salt to taste
Cheddar Cheese
Mozzarella Cheese
Cook your chicken however you like and set to the side. We will add it at the end. Begin to sauté the sweet corn in a little oil adding a touch of salt and pepper. Cook till it begins to caramelize (be careful not to burn). Remove from heat. In a larger pot. Sautee the onions and bell peppers in some oil on med/high heat. Once softened add the garlic and cook a few minutes more. Now add the stewed tomatoes, corn, and olives. Stir well to incorporate the ingredients. Add the cilantro, cumin seeds, oregano, and the chipotle powder. Let this cook for 5 minutes so that the flavors begin to marry and finally add the Green Salsa. Simmer for 20 minutes and be sure to taste for salt and pepper. Once finished remove from the heat and add the chicken to it.
The Tamale topping (original recipe can be found here:
3.5 cups Masa Nixtamalizada (for tamales)
10 oz lard or shortening
1 Tablespoon salt
1.5 teaspoon baking powder
2.5 cups hot water
1.5 cups of chicken stock
Rehydrate your masa with the hot water. You can add a little more to get it to come together but make sure you don't add too much. You want it to be like play-do. In a mixer add the lard/veg shortening, salt, and baking powder. Begin to whisk on low till the salt and baking powder get incorporated. Turn to high and whip till it doubles (at least) in size. On low again begin to add the masa one piece at a time along with the chicken stock. Once you have all the masa added and all the chicken stock added turn to high and whisk till the consistency is smooth and creamy like a thick cake batter or a really creamy hummus. If you can take a spoonful and drop it in a glass of cool water and it floats then your tamale mixture is ready!! Be sure to taste and add salt or more chicken stock to your liking..
To assemble in a freezer friendly container add the chicken and vegetable mix. Top with a generous amount of cheddar and mozzarella cheese. Finally spread a thin layer of tamale batter over the entire top. Bake one for dinner (350f for 30-45 minutes) and freeze the rest...
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Eric
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