Mexican Beef Hashbrown Casserole

Teena Mathis


Found on the internet. Classic our family type recipe.

☆☆☆☆☆ 0 votes
20 Min
45 Min


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

How to Make Mexican Beef Hashbrown Casserole


  • 1Brown 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.
  • 2In 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.
  • 3Coat 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.
  • 4Cook in 375 degree oven for 30 minutes. Add rest of cheese and cook 15 more minutes or until bubbly.

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About Mexican Beef Hashbrown Casserole

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican

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