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Tex-Mex Hashbrown Taco Casserole
This south of the border hashbrown taco casserole is perfect for an easy weekend brunch.
- 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
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.
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