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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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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.

5-Step Ultimate Chili Cheese Pie Recipe

This 5-Step Ultimate Chili Cheese Pie recipe bakes big south-of-the-border flavor into a casserole that will feed a hungry crowd. Loaded with crunch and kick, this family favorite is perfect for tailgating or fall gatherings and can be garnished with infinite toppings to suit every taste.

#Chili #Recipe #ComfortFood #BigOven #DinnerIdeas #WhatsforDinner

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Millionaire Pie - Eagle Brand Milk - Cream Cheese - Pineapple & More!

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Recipe South-Of-The-Border Pockets

Recipe - South-Of-The-Border Pockets
INGREDIENTS:
-1 pound boneless, skinless chicken breast halves, cut into thin strips
●1 onion, thinly sliced
●1 green bell pepper, cut into thin strips
●1/2 cup mild to medium taco sauce
●1/2 cup black beans, rinsed and drained
●4 pita rounds, cut in half

WUWR 47 Roy Clark's Easy Enchilada Pie is Whats up With Richard

Roy Clark's Easy Enchilada Pie is a south-of-the-border delight. From Roy's (star of TV's Hee Haw for 25 years) kitchen to yours. Discovered this from a box of recipe clippings my wife clipped from Midwest Living Magazine in October 1994! Finally got around to preparing it and, wow, why did we wait so long? If you enjoy a Mexican casserole then this is the one for you.
Music from the You Tube Audio Library:
Song: Reggie and the Dubwisemen by Jungle Punks
Song: Take Your Time by Dan Lebowitz
Recipe:
1 lb lean ground beef
1/2 cup chopped onion
1 package of taco seasoning mix
8-oz can tomato sauce
1 can condensed cream of chicken soup
1/2 cup of skimmed milk (we used 2 percent)
12 6-inch corn tortilla ( (we used flour tortillas)
2 cups of shredded cheddar cheese
Directions:
1) In a large skillet, brown the lean ground beef and the chopped onion. Drain the fat.
2) Stir in the tomato sauce and the taco seasoning. Bring the mixture to a boil, reduce the heat and simmer, uncovered for 5 minutes. Remove the skillet from the heat.
3) Stir together the condensed soup and milk. Spoon 1/2 of the mixture into a 13 X 9 X 2 inch baking dish.
4) Cut the tortillas into half. Use 12 halves to place over soup in dish.
5) Spoon meat mixture over tortillas. Top with the remaining tortillas.
6) Spoon remaining soup mixture over tortillas. Top with the cheese.
7) Bake the casserole in a 350 degree oven for thirty minutes or until heated though.
Makes 6 servings.
Using My Fitness Pal app, I estimated that each serving was approximately 450 calories.
Roy served this casserole with salad and salsa.
Enjoy.
#royclark #enchiladapie