Mexicali Hash Brown Taco Casserole
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Mexicali Hashbrown Taco Casserole

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6
Author: Judith Hannemann


  • 1 lb very lean ground beef 90%
  • 1/2 cup diced green bell pepper divided
  • 1/2 cup diced red bell pepper divided
  • 1 pkg taco seasoning
  • 1/2 cup corn
  • 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.
  • *If you cannot find this size, then cut off 3 oz from the 8 oz brick