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Taco Hashbrown Casserole - Recipe

A cheesy taco flavored casserole with everything you need for a complete meal. Serve with lettuce, sour cream, salsa and any other of your favorite taco fixings for a great Mexican-style meal.
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Taco Hashbrown Casserole Recipe
  • Brown the ground beef, onion, half the green pepper and half the red pepper over medium-high heat; drain grease.
  • Reduce the heat; add the tomato soup, corn and cream cheese. Cook and stir until cream cheese is all melted and blended in.
  • Add half the cheese and the taco seasoning; stir until well mixed.
  • Preheat the oven to 350° F. Grease a 9 x 13 baking dish and add the ground beef mixture. Spread out evenly.
  • In a large bowl combine the thawed hashbrowns, remaining peppers, other half of the cheese, salt and pepper. Stir to mix well.
  • Spread the hashbrowns evenly on top of the ground beef mixture; press down slightly.
  • Place in the preheated oven and bake for 60 minutes or until the top is golden brown and crispy.
  • Serve with your favorite taco fixings.
Prep Time: 1 hour
Cook Time: 1 hour
Container: 9 x 13 baking dish
Servings: 12
-2 pounds ground beef
-1/2 cup chopped onion
-1 cup diced green peppers, divided
-1 cup diced red peppers, divided
-2 cans tomato soup
-1 cup corn
-6 ounces cream cheese
-4 cups shredded Mexican-style cheese, divided
-2 packages taco seasoning
-1 package frozen shredded hashbrowns, thawed (30 oz. pkg.)
-1 1/2 teaspoons salt
-1/2 teaspoon pepper
- shredded lettuce, sour cream, black olives, salsa and any other favorite taco fixings