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Mexicali Hashbrown Taco Casserole

Judith Hannemann
  • 45 minutes
  • Serves 6

INGREDIENTS

1 lb

very lean ground beef (90%)

1/2 cup

diced green bell pepper, divided

1/2 cup

diced red bell pepper, divided

1

pkg taco seasoning

1/2 cup

corn

1 can

tomato soup

1

pkg (3 oz) low-fat 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