 | | Directions |
- 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.
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Prep Time: 1 hour
Cook Time: 1 hour
Container: 9 x 13 baking dish
Servings: 12
|  | | Ingredients | | - | | 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 |
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