MEXICAN POTATO CASSEROLE
Mexican potato casserole is the ultimate comfort food while bringing a twist on your favourite Taco Tuesday menu!
Provided by Holly Connors
Categories RECIPES
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees celsius.
- Thinly slice your potatoes and add to a large pot of salted boiling water for around 10 minutes to soften.
- Add a tablespoon of oil to a large heated frying pan. Fry onion until soft, before adding the mince.
- Once the mince is browned, stir in corn, then add taco seasoning and allow to simmer for 10 to 15 minutes (follow instructions on the taco seasoning jar).
- Stir through salsa until well combined.
- Layer softened potato slices along the bottom of a large casserole or baking dish and season with salt and pepper.
- Add a layer of mozzarella cheese over the potatoes. Add the taco and salsa mince mixture on top.
- Add a layer of mozzarella cheese on top.
- Cover baking dish with aluminium foil and bake in the oven for around 35 minutes. Then remove foil, sprinkle with chopped shallots and bake for a further 15-20 minutes, or until cheese is browned.
- Serve with guacamole and sour cream, or with a side salad. Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 79 milligrams cholesterol, Fat 12 grams fat, Fiber 5 grams fiber, Protein 29 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 582 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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.
Provided by Judith Hannemann
Categories Dinner
Time 45m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 serving, Calories 393 kcal, Carbohydrate 31 g, Protein 28 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 1469 mg, Fiber 4 g, Sugar 8 g
~ MEXICAN INSPIRED HASHBROWN CASSEROLE ~
These potatoes were a perfect pairing with the cheesy chicken dish I made for supper. Enjoy!
Provided by Cassie *
Categories Side Casseroles
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degree F. Mix all ingredients in a large bowl except for the Fiesta blend cheese.
- 2. Spray a 9 x 12 baking dish with non stick cooking spray. Spread hash brown mixture evenly into prepared dish. Bake for 50 minutes and remove from oven.
- 3. Sprinkle evenly with shredded cheese and bake another 10 - 15 minutes or until cheese is melted and bubbly.
- 4. Remove from oven and leave set up about 5 minutes, before cutting. Enjoy!
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 BROWN CASSEROLE!
Provided by Rachel
Number Of Ingredients 19
Steps:
- Preheat oven to 350. In a large skillet melt butter and add chopped onions. Saute until they are translucent. Add ground beef and cook until meat is browned. Drain off any excess fat. Bring meat/ onion mixture back to the skillet and set on medium low heat. Add Mexican Spice Blend and tomato sauce and cook for 2 minutes or until warm. Add cream cheese and 1 1/2 cups of the shredded cheese. Cook until cream cheese and shredded cheese is just melted. Turn off heat and add Hash Browns. Completely mix everything together and transport to a casserole dish that has been sprayed with a little cooking spray. Bake at 350 for 45 to 50 minutes or until the casserole is browned on edges. Add the other 1 1/2 cups of shredded cheese to the top of the casserole and bake another 5 to 10 minutes or until cheese is bubbling. Serve while hot and top with toppings! Enjoy!
SLOW COOKER MEXICAN HASHBROWN CASSEROLE
Number Of Ingredients 10
Steps:
- Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
- Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
- Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
- Stir in the cream cheese.
- Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
- Cook on the low setting for 4-6 hours.
- Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!
MEXICAN POTATO SAUSAGE CASSEROLE
Our Southwest Hash Browns and spicy sausage give this hearty egg bake real Mexican flavor. It makes a great brunch dish or easy dinner.
Provided by Simply Potatoes
Categories Trusted Brands: Recipes and Tips Simply Potatoes®
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Spray 8 or 9-inch square baking dish with nonstick cooking spray. In 10-inch skillet cook sausage and green pepper over medium-high heat 8 to 10 minutes or until sausage is browned and cooked through; drain.
- Place half of the Simply Potatoes in prepared baking dish. Top with half of the sausage and 3/4 cup of cheese; repeat.
- Combine eggs and milk in medium bowl; beat well with fork. Pour egg mixture evenly over layered mixture in pan. Cover with foil; bake for 45 minutes. Uncover; add chopped tomato and remaining 1/2 cup cheese. Bake, uncovered, for an additional 10 to 15 minutes or until knife inserted in center comes out clean.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 12.9 g, Cholesterol 195.8 mg, Fat 36.9 g, Fiber 1.1 g, Protein 29.5 g, SaturatedFat 16.8 g, Sodium 1155 mg, Sugar 3.8 g
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
MEXICAN HASHBROWN POTATO CASSEROLE
This is the first recipe of my own that I've shared with anybody. This is a great, easy casserole that uses up that partial bag of frozen hashbrowns in your freezer. Tastes really good and is very flexible. Any ingredient can be substituted or omitted and quantities are flexible to taste. As a vegetarian, I made it veggie...but you can easily brown ground beef or chicken and add it to the mixture before baking. I hope you enjoy it!
Provided by RayneDragon
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
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).
Nutrition Facts : Calories 425.5, Fat 19.9, SaturatedFat 8.5, Cholesterol 117.8, Sodium 417.5, Carbohydrate 52.2, Fiber 6.6, Sugar 6.4, Protein 14.7
MEXICAN OLE' HASH BROWN CASSEROLE
Creating in the kitchen is what I love to do best. I took out ground beef to make a meat loaf but when I defrosted it , it cooked a little too much. I came up with this creation. I looked on site for a tater tot casserole and ended up with this dish...
Provided by Kimi Gaines
Categories Casseroles
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375F
- 2. In large skillet brown beef, onion, green pepper & red pepper. (I used the frozen blend). Add garlic , salt & pepper to taste.
- 3. Pour soup, milk, peas & corn: blend well. Place in a 13x9 in casserole dish.
- 4. Spread crushed doritos on top of hamburger mixture then spread cheese on top.
- 5. Place hash brown patties on top to fit. Bake for 45 minutes.
- 6. Turn on broiler and leave in 5-8 minutes so hash brown patties get crispy. Remove from oven and serve.
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4.5/5 (41)Category BreakfastCuisine MexicanTotal Time 1 hr 10 mins
- Heat oven to 350°F. Spray 13x9x2-inch (3-quart) baking dish with cooking spray. Place hash brown potatoes and 1 tablespoon of the taco seasoning mix in large bowl; toss to coat potatoes evenly. Pat in baking dish.
- Spray 10-inch skillet with cooking spray. Cook breakfast sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Meanwhile, beat eggs, cheese, milk, salt, pepper and remaining taco seasoning mix in same bowl with whisk until well mixed. Stir in sausage mixture and salsa. Carefully pour over hash browns in baking dish.
- Bake uncovered about 40 minutes or until eggs are set in center. Let stand 10 minutes before serving.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN CRUST RECIPE ...
From littlespicejar.com
Reviews 1Category Breakfast & BrunchServings 8Estimated Reading Time 7 mins
- Heat a medium skillet over medium high heat. Add the 2 teaspoons of oil and sauté the onions for 2 minutes or until they turn translucent. Remove the onions to a bowl, let cool.
- Generously spray a 9x13 baking dish with nonstick cooking spray. Position a rack in the center of the oven and preheat the oven to 375ºF if you're baking the casserole immediately.
- In a large bowl, whisk together the eggs, half and half, hot sauce, ½ teaspoon salt and ½ teaspoon black pepper. Fold in the bell peppers, green chilies, black beans, cilantro, cheese and the cooked onions. Pour the mixture into the prepared baking dish.
- In a medium bowl, toss the shredded potatoes with the taco seasoning. Drizzle in the melted butter. Use a rubber spatula to mix until the potatoes are evenly coated with butter. Sprinkle the shredded potatoes over the prepared egg mixture.
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MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP
From aspicyperspective.com
4.8/5 (4)Total Time 1 hr 5 minsCategory BreakfastCalories 334 per serving
- Preheat the oven to 325 degrees F. Spray a large 9x13-inch baking dish with non-stick cooking spray and set aside.
- Cut the tortillas in to 1/2-inch by 1-inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
- In a separate bowl, mix the shredded potato with the Old El Paso Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
- Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions.
STOVETOP HASHBROWN CASSEROLE RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CasseroleServings 6Total Time 25 mins
- Add the hash browns, onion, and garlic. Stir occasionally until the onion is soft and the hash browns are defrosted and slightly browned.
- Pour in the milk and stir until thickened. Add sour cream and stir just until hot (do not boil or the sour cream may curdle).
HASH BROWN POTATO CASSEROLE - THE MOUNTAIN KITCHEN
From themountainkitchen.com
5/5 (1)Total Time 1 hrCategory Brunch, Side DishCalories 375 per serving
- In a large bowl, combine hash browns, cream of chicken soup, sour cream, chopped onion, cheese; season salt and pepper to taste.
- Place mixture in a heavily buttered casserole dish, making sure that the sides/corners are coated too.
MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP RECIPE ...
From oldelpaso.com
Servings 12Total Time 1 hr 15 minsCategory Bakes
- Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.
- Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.
- In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.
- Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.
MEXICAN STYLE HASH BROWN CASSEROLE - RECIPE FOR A PARTY
From recipeforaparty.com
Cuisine MexicanCategory BreakfastServings 8Estimated Reading Time 2 mins
- Heat olive oil in a skillet over medium/high heat and saute the soy chorizo, onion and garlic for 5 minutes, breaking up the plant based meat and stirring occasionally, set aside to cool.
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- Bake for 45 to 55 minutes or until golden brown and crispy on the top, let rest 5 minutes before serving
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4.4/5 (26)Total Time 45 minsServings 8Calories 361 per serving
- In a large pan, heat olive oil. Add onions and shredded potatoes and fry for around 10 minutes until slightly browned. Transfer half of the hashbrown potatoes to a large bowl and add the vegan cheese sauce, the seasoning (minced garlic, garlic powder, onion powder, smoked paprika, oregano), and half of the vegan cheese.
- Give the rest of the hashbrown potatoes on top and sprinkle the reserved vegan cheese on top. Bake for around 30 minutes until golden and browned.
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From ifoodreal.com
5/5 (1)Total Time 1 hr 15 minsCategory BreakfastCalories 295 per serving
- Spray 9 x 13 baking dish with cooking spray and preheat oven to 350 degrees F. Prep veggies, olives and cheese first because potatoes change colour quickly.
- Peel, shred and squeeze potatoes. Spread on a bottom of baking dish. Also add bell pepper, onion, bacon, olives and 1/2 cup cheese. Stir with spoon to combine.
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