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Mexicali Hashbrown Taco Casserole

This hashbrown taco casserole is a meat and potatoes dinner baked in one dish.  A Tex-Mex twist on Shepherd’s Pie.

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: hashbrowns, taco casserole, tacos
Servings: 6
Calories: 393kcal


  • 1 lb 90% lean ground beef
  • 1/2 cup diced green bell pepper divided
  • 1/2 cup diced red bell pepper divided
  • 1/2 cup corn
  • 1 pkg taco seasoning
  • 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: 393kcal | Carbohydrates: 31g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 1469mg | Potassium: 889mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1507IU | Vitamin C: 42mg | Calcium: 474mg | Iron: 3mg