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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 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: Mexican
Keyword: casserole recipe, hashbrowns, Tex-Mex
Servings: 6
Calories: 364kcal

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