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THE BEST TACO HASHBROWN CASSEROLE
- 1 lb ground beef
- 1 cup diced Bell Pepper (Green, Red, whatever….)
- 1/2 cup corn
- 1 pkg taco seasoning
- 1 can (10.5 oz) tomato soup
- 1 pkg (3 oz) 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
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- Preheat oven to 350 degrees F.
- Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
- Brown ground beef, half of the bell peppers 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 remaining peppers, salt, pepper and remaining 1 cup shredded cheese …