Mexi Cali Hashbrown Taco Casserole Recipe 385
MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)
Provided by á-46109
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish. Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat to low. 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 red and green bell peppers, salt, black pepper, and remaining 1 cup shredded cheese. Top ground beef with potato mixture, pressing it down slightly. Bake for about 20 to 25 minutes or until the casserole is cooked through and the top is brown and bubbly. Let cool for about 10 minutes before slicing and serving.
MEXICAN HASH BROWNS CASSEROLE
Make and share this Mexican Hash Browns Casserole recipe from Food.com.
Provided by LAURIE
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover Potatoes with boiling water and let stand 5 minutes.
- Drain well.
- Layer 1/2 of potatoes, onion, chilies, and cheese in 8x8 greased baking dish.
- Dot with 1/2 the margarine.
- Repeat layers.
- Cover with foil and bake 20 minutes at 350.
- Uncover and bake til golden brown, about 10 minutes.
Nutrition Facts : Calories 329.3, Fat 24.9, SaturatedFat 8.5, Cholesterol 25.1, Sodium 421.4, Carbohydrate 18.4, Fiber 2, Sugar 2.9, Protein 9
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