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Tex-Mex Taco Hash Brown Casserole

1 pound lean ground beef
2 red bell peppers, seeds removed, chopped, divided
2 green bell peppers, seeds removed, chopped, divided
1 1/2 yellow onions, chopped, divided
1 (10.75 oz.) can tomato soup
1 (8 oz.) package cream cheese, room temperature
1 cup corn kernels
1 (1 oz.) packet taco seasoning
1 (20 oz.) bag frozen hash browns, thawed
3 cups Mexican blend grated cheese, divided

Place a large skillet or pan over medium-high heat and cook beef until browned completely. Season with salt and pepper.
Add 1 red bell pepper, 1 green bell pepper and 1 yellow onion, and cook for another 6-8 minutes, or until softened.
Pour in tomato soup, then add in cubed cream cheese and corn, and stir together to combine.
Stir in taco seasoning and cook for another 2-3 minutes, giving flavors a chance to blend and develop.
Transfer beef mixture to a 9×13-inch baking dish and spread into an even layer.
Place hash browns in a separate bowl, then add remaining 1/2 onion, green bell pepper and red bell pepper, then mix in 2 cups cheese.
Spread hash brown mixture on top of beef layer in baking dish, then spread remaining cheese over the top.
Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly.
Remove from oven and serve hot.