Mexicali Hashbrown Taco Casserole


Mexicali Hashbrown Taco Casserole Recipe

  • Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2½ 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.
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