Best 3 Mexi Cali Hashbrown Taco Casserole Recipes

Indulge in a culinary journey that harmoniously blends the vibrant flavors of Mexican and Californian cuisine with the Mexi-Cali Hashbrown Taco Casserole. This tantalizing dish, a symphony of textures and tastes, features crispy hashbrowns, seasoned ground beef, a medley of bell peppers and onions, a blend of Mexican spices, a creamy cheese sauce, and a zesty pico de gallo, all beautifully layered and baked to perfection. Alongside this star recipe, discover a collection of complementary dishes that elevate your dining experience. Embark on a culinary adventure with the zesty Salsa Verde Chicken Enchiladas, tantalize your taste buds with the flavorful Ground Beef and Bean Chimichangas, and satisfy your sweet cravings with the decadent Tres Leches Cake. Let these recipes transport you to a world of culinary delight, where every bite tells a story of two distinct cultures coming together in perfect harmony.

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MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)

Mexi-Cali Hashbrown Taco Casserole Recipe - (3.8/5) image

Provided by á-46109

Number Of Ingredients 12

Ingredients

1-pound 90% lean ground beef
1/2 cup green bell pepper, diced, divided
1/2 cup red bell pepper, diced, divided
1/2 cup corn
1 (1.25 or 1.4-ounce) package taco seasoning
1 (10.5-ounce) can tomato soup
1 (3-ounce) package low-fat cream cheese*
1/2 cup onion, chopped, divided
2 cups Mexican-style shredded cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 (30-ounce) bag frozen hash brown potatoes, thawed

Steps:

Preheat oven to 350°F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish. Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat to low. 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 red and green bell peppers, salt, black pepper, and remaining 1 cup shredded cheese. Top ground beef with potato mixture, pressing it down slightly. Bake for about 20 to 25 minutes or until the casserole is cooked through and the top is brown and bubbly. Let cool for about 10 minutes before slicing and serving.

CHEESY TACO HASHBROWN CASSEROLE

Cheesy Taco Hashbrown Casserole image

Cheesy Taco Hashbrown Casserole is a delicious taco casserole recipe using all of your taco favorites. Beans, tomatoes, hamburger and cheese combined with shredded hashbrowns.

Provided by Kim Strawn

Categories Supper

Time 1h5m

Number Of Ingredients 7

Ingredients

15 oz black beans (drained)
10 oz diced tomatoes with chili's (drained)
8 oz tomato sauce
1 lb hamburger
2 tablespoons taco seasoning
30 oz hashbrowns
2 cups cheddar cheese (divided, can also use taco cheese)

Steps:

Mix together the beans, tomatoes, 1/2 cup cheese and tomato sauce in a small bowl, set aside
Cook up hamburger in large skillet until no longer pink. Drain any grease
Add in taco seasoning and stir
Place hashbrowns on the bottom of a greased 9x13 baking dish
Pour bean mixture and hamburger over top of hashbrowns and stir. Cover with foil and bake at 375* for 45 minutes. Remove foil and add 1 1/2 cups of cheese on top. Bake for another 7 minutes or until cheesy is melted and bubbly
Let sit for 5 minutes before serving
Serve

Nutrition Facts : Calories 230 kcal, Carbohydrate 19 g, Protein 13 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 232 mg, Fiber 4 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

MEXICAN HASH BROWNS CASSEROLE

Mexican Hash Browns Casserole image

Make and share this Mexican Hash Browns Casserole recipe from Food.com.

Provided by LAURIE

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (5 1/2 ounce) package hash brown potatoes
1 small onion, diced
1 (4 ounce) can chopped green chilies, drained
1 cup shredded monterey jack cheese
4 tablespoons margarine

Steps:

Cover Potatoes with boiling water and let stand 5 minutes.
Drain well.
Layer 1/2 of potatoes, onion, chilies, and cheese in 8x8 greased baking dish.
Dot with 1/2 the margarine.
Repeat layers.
Cover with foil and bake 20 minutes at 350.
Uncover and bake til golden brown, about 10 minutes.

Nutrition Facts : Calories 329.3, Fat 24.9, SaturatedFat 8.5, Cholesterol 25.1, Sodium 421.4, Carbohydrate 18.4, Fiber 2, Sugar 2.9, Protein 9

Tips:

Choose the right potatoes. Yukon Gold or russet potatoes are the best choices for hash browns because they hold their shape well and have a slightly crispy texture.
Use a sharp grater. A sharp grater will create evenly sized hash browns that will cook evenly.
Don't overcrowd the pan. When cooking the hash browns, make sure to leave enough space between them so that they can brown evenly.
Season the hash browns well. Salt, pepper, and garlic powder are all good choices for seasoning hash browns.
Cook the hash browns over medium heat. This will help them to brown evenly without burning.
Don't flip the hash browns too often. Flipping the hash browns too often will prevent them from getting crispy.
Use a variety of toppings. The toppings are what really make this casserole special. Feel free to use your favorite taco toppings, such as cheese, sour cream, salsa, and guacamole.

Conclusion:

Mexi-Cali Hashbrown Taco Casserole is a delicious and easy-to-make dish that is perfect for a quick and easy meal. The combination of hash browns, taco meat, and cheese is sure to please everyone at the table. This casserole is also a great way to use up leftover taco meat. So next time you have some leftover taco meat, be sure to try this Mexi-Cali Hashbrown Taco Casserole.