Tex-Mex Hash Brown Taco Casserole

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!

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Tex-Mex Hashbrown Taco Casserole

This south of the border hashbrown taco casserole is perfect for an easy weekend brunch.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Breakfast

Cuisine: Mexican

Keyword: casserole recipe, hashbrowns, Tex-Mex

Servings: 6

Calories: 364kcal

Author: Judith Hannemann

Ingredients

• 1 lb lean ground beef 90% lean
• 1/2 cup diced green bell pepper divided
• 1/2 cup diced red bell pepper divided
• 1 pkg taco seasoning
• 1/2 cup corn
• 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.

Nutrition

Serving: 1serving | Calories: 364kcal | Carbohydrates: 31g | Protein: 30g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 1469mg | Potassium: 907mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1507IU | Vitamin C: 42mg | Calcium: 472mg | Iron: 3mg

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

Mexicali Hashbrown Taco Casserole