Mexicali Hashbrown Taco Casserole Food

TACO HASHBROWN CASSEROLE (OVEN RECIPE)

Steps:

• Preheat your oven to 425
• Brown your ground beef with garlic and drain
• In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 9x13 baking dish
• Top all the ingredients with your remaining cheese
• Bake for 20 minutes, turning half way through if your oven does not cook evenly

MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)

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.

MEXICALI HASHBROWN TACO CASSEROLE

Steps:

• 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.

CHEESY TACO HASHBROWN CASSEROLE

Steps:

• Mix together the beans, tomatoes, 1/2 cup cheese and tomato sauce in a small bowl, set aside
• Cook up hamburger in large skillet until no longer pink. Drain any grease
• Add in taco seasoning and stir
• Place hashbrowns on the bottom of a greased 9x13 baking dish
• Pour bean mixture and hamburger over top of hashbrowns and stir. Cover with foil and bake at 375* for 45 minutes. Remove foil and add 1 1/2 cups of cheese on top. Bake for another 7 minutes or until cheesy is melted and bubbly
• Let sit for 5 minutes before serving
• Serve

MEXICAN HASHBROWN POTATO CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• In a large bowl mix together the hashbrowns and the eggs.
• Mix in all the other ingredients and half of the cheese.
• Spread mixture into casserole dish(es).
• Sprinkle remaining cheese on top.
• Bake with lid on for 45 minutes.
• Remove lid and bake for 15 more minutes.
• Serve with sour cream on the side and sprinkle cilantro (if you like it).