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.
Servings: 6
Calories: 393kcal
Ingredients
- 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
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: 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