Mexicali Hashbrown Taco Casserole

02 October 2013

Mexicali Hashbrown Taco Casserole | bakeatmidnite.com | #casseroles #tacos #mexican
Mexicali Hash Brown Taco Casserole


Meat and potatoes in one dish.  A different angle on Shepherd's Pie.


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!


Mexicali Hashbrown Taco Casserole


  • 1 lb very lean ground beef (90%)
  • 1/2 cup diced green bell pepper, divided
  • 1/2 cup diced red bell pepper, divided
  • 1/2 cup corn
  • 1 pkg taco seasoning
  • 1 can (10.5 oz) tomato soup
  • 1 pkg (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
  • 1/2 bag (30 oz bag) frozen hash brown potatoes, thawed


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.

Serves 6

*In some locations, cream cheese is still sold in 3 oz packages.


Mexicali Hashbrown Taco Casserole | bakeatmidnite.com | #casseroles #tacos #mexican
Mexicali Hashbrown Taco Casserole



28 comments:

The Painter's Wife said...

I found this recipe via Pinterest. It was fantastic! I omitted the corn (hubby doesn't like) and added a few additional spices to suit our tastes (onion powder, coriander, cumin and black pepper). I baked it for an hour to get the top nice and crunchy. It was delicious! My hubby was even talking about it the next morning. Thank you for a great recipe!

Judith Hannemann said...

So glad you enjoyed this!! The corn is really only in there because I had a teenie weenie bit left in the freezer that I wanted to get rid of LOL!!!!

Bethany Susan said...

Made this last night and it was delish! We ate ours alongside some spinach leaves, which made it taste like a taco in every bite!

Judith Hannemann said...

Glad you enjoyed it Bethany!

Tripplexfile said...

This dish is very delicious and very easy to make. The second time I made it I used ground turkey and added red pepper flakes (I like mine really spicy) and it turned out beautifully.

Judith Hannemann said...

I'm so happy you liked it Tripplexfile! And I always love hearing how people take a recipe and change it up to make it something new and better! I love this idea too...and it's much less fat so it's healthier!

Jessica Ashby said...

Just made this for dinner tonight! It was delicious :)

Judith Hannemann said...

So glad to hear you enjoyed it Jessica!

samiamiam said...

we just got cooler fall weather here in texas. will have this tomorrow

Judith Hannemann said...

I'm glad my Texas friends are out of the heat wave! I'm sitting here in NY with my space heater LOL. Enjoy!

Crystal Bowling said...

Loved this! It was a big hit with the family! Will definitely be making it again!!

Judith Hannemann said...

I am so glad you all enjoyed this Crystal!

Robin said...

Hi, just wondering if there is a substitute for the tomato soup, I can't have it gives me migraines. Thanks, Robin

Judith Hannemann said...

If you're OK with salsa, I'd substitute that Robin.

Robin said...

Thank you Judith!

Jesse Lahmann said...

Can this be frozen and made baked later?

Judith Hannemann said...

I've never done that Jesse but I imagine you could. Really nothing that can't handle freezing in it. If you do freeze it, let us know the results!

Tanisha Hammell said...

Could other veggies be submitted. Orange, yellow pepper, tomatoes instead of soup?

Judith Hannemann said...

Sure Tanisha. Maybe a can of diced tomatoes with green chilis would be good too. The condensed soup just gives it a thicker sauce. As long as you don't mind a thinner juice, whatever your family likes will do just fine.

Jessann Smith said...

Can this be doubled in a 9x13 for a crowd?

Judith Hannemann said...

Sure can Jessann! Even throw in some stuff you think would go nicely too!

Rusty *Sarah* Gootkin-Holmgren said...

I just made this and it was delish. Thanks for sharing.

Judith Hannemann said...

So glad you liked it Sarah! Happy New Year!

Nicole Reichner said...

Are you able to use shredded baking potatoes instead of frozen hash browns?

Judith Hannemann said...

Pretty sure you could Nicole.

Kelley said...

I just put this in the oven. Can't wait to try it. The directions were rather confusing though. In the ingredients list it says the peppers and onions are divided. I didn't see where in the directions I was supposed to divide them so I just cooked them all with my ground beef.

Judith Hannemann said...

LOL--That'll work Kelley. I'll re-read the recipe. Lots of times what's clear to me isn't to others and I'm always thankful when someone points stuff like this out and I can fix it up.

tknudtson74 said...

My sister-in-law made this last night and I can't wait to try it myself. Thanks for sharing this with us!

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