mexican beef hashbrown casserole
Found on the internet. Classic our family type recipe.
prep time
20 Min
cook time
45 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3 pounds ground beef
- 1 package taco seasoning
- 1 pound hashbrown potatoes frozen
- 1 can cream of chicken soup
- 1 can tomatoes and chiles (rotel)
- 8 ounces sour cream
- 1/2 - red bell pepper diced
- 1/2 - green bell pepper diced
- 1 can green chiles chopped
- 1 large onion chopped
- 4 cups cheddar cheese, shredded
- - salt and pepper
How To Make mexican beef hashbrown casserole
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 4Cook in 375 degree oven for 30 minutes. Add rest of cheese and cook 15 more minutes or until bubbly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef
Category:
Casseroles
Culture:
Mexican
Keyword:
#Casserole
Keyword:
#taco
Keyword:
#ground-beef
Keyword:
#hashbrown potatoes
Ingredient:
Beef
Method:
Bake
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