Easy Recipes: Mexicali Hashbrown Taco Casserole
Easy recipes like this Mexicali Hashbrown Taco Casserole are a game-changer! Packed with comfort food flavors, it's perfect for family dinners.
Servings: 6 servings
Ingredients
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 1 lb ground beef
- 1 small onion, finely chopped
- 1 (1 oz) packet taco seasoning mix
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 cup frozen corn, thawed
- 2 cups shredded cheddar cheese, divided
- 1 (10 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup sliced black olives (optional)
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large skillet, cook the ground beef and onion over medium heat until the beef is browned and the onion is tender. Drain any excess fat.
- Stir in the taco seasoning mix, diced tomatoes with green chilies, and corn. Cook for 2-3 minutes until well combined. Remove from heat.
- In a large mixing bowl, combine the hashbrowns, 1 cup of shredded cheddar cheese, cream of chicken soup, sour cream, and milk. Mix well and season with salt and pepper to taste.
- Spread half of the hashbrown mixture evenly in the prepared baking dish. Layer the taco meat mixture over the hashbrowns, then top with the remaining hashbrown mixture.
- Sprinkle the remaining shredded cheddar cheese and black olives (if using) over the top.
- Bake in the preheated oven for 40 minutes, or until the casserole is bubbly and golden brown on top.
- Let cool for 5 minutes before serving. Garnish with fresh cilantro, if desired.