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mexican beef hashbrown casserole

RIOGRANDECOOK avatar
Recipe by
Teena Mathis
@RIOGRANDECOOK
Harlingen, TX

Found on the internet. Classic our family type recipe.

►
yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For mexican beef hashbrown casserole

  • 3 lb
    ground beef
  • 1 pkg
    taco seasoning
  • 1 lb
    hashbrown potatoes frozen
  • 1 can
    cream of chicken soup
  • 1 can
    tomatoes and chiles (rotel)
  • 8 oz
    sour cream
  • 1/2
    red bell pepper diced
  • 1/2
    green bell pepper diced
  • 1 can
    green chiles chopped
  • 1 lg
    onion chopped
  • 4 c
    cheddar cheese, shredded
  • salt and pepper

How To Make mexican beef hashbrown casserole

  • 1
    Brown ground chuck in skillet over medium high heat, drain fat and set aside. Add 1/2 cup water and taco seasoning to skillet and mix well. Return to heat and allow to simmer while mixing other ingredients.
  • 2
    In a large bowl, mix cream of chicken soup, Rotel tomatoes, and sour cream together. Stir in bell peppers, green chilies, onion, and 2 cups of cheese, mixing well. Fold in hashbrown potatoes and set aside.
  • 3
    Coat the inside of a Dutch oven or 13x9 generously with shortening or spray. Place half the hashbrown mixture evenly in bottom of oven, add ground chuck and top with remaining hashbrown mixture.
  • 4
    Cook in 375 degree oven for 30 minutes. Add rest of cheese and cook 15 more minutes or until bubbly.
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