Monday, November 11, 2013

Mexicali Hashbrown Taco Casserole***

We all enjoyed this one.  I didn't measure anything, so my amounts were probably off.  I did use about 4 oz of cream cheese, just because it was easier to use a half of the 8-oz container.  I also probably used a full cup of corn.  Overall, it was really pretty good.  Nothing overly special, but a nice change from the usual.

(TheMidnightBaker ~ via Pinterest)

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

Preheat oven to 350 degrees F.  Lightly grease or spray a 2 or 2 1/2 oblong casserole dish.
Brown ground beef 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 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.
Serves 6
*In some locations, cream cheese is still sold in 3 oz packages.

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