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Mexicali Hashbrown Taco Casserole

Meat and potatoes in one dish.  A different angle on Shepherd’s Pie.


Shepherd’s pie has moved south to Mexico!

The base of this casserole is a creamy taco-flavored ground beef mixture.  You can leave the taco seasoning out or use other spice blends if you’d like.  My recipes are never carved in stone…make them your own.

Top all this off with a crunchy-cheesy-peppery layer of hash browns and you’ve got a complete dinner in a dish!

1 lb very lean ground beef (90%)
½ cup diced green bell pepper, divided
½ cup diced red bell pepper, divided
½ cup corn
1 pkg taco seasoning
1 can (10.5 oz) tomato soup
1 pkg (3 oz) low-fat cream cheese*
½ cup chopped onion, divided
2 cups Mexican-style shredded cheese, divided
1 tsp salt
½ tsp pepper
½ bag (30 oz bag) frozen hash brown potatoes, thawed

To Find Out All The Delicious Ingredients And The Step By Step Directions To Follow, Please Head On Over To The Next Page.