02 October 2013

Mexicali Hashbrown Taco Casserole

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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 oblong casserole dish.

Brown ground beef 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 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



12 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!