Best 5 Mexi Taco Hash Browns Recipes

MEXICALI HASHBROWN TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.
• Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
• 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 remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
• Top ground beef with potato mixture, pressing it down slightly.
• Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

MEXI-TACO HASH BROWNS

Steps:

• Brown meat with onions and garlic in large saucepan; drain. Return meat mixture to pan. Stir in tomato sauce and chili powder. Bring to boil; simmer on medium-low heat 10 min. or until most the liquid is cooked off, stirring occasionally.
• Meanwhile, melt butter with oil in large ovenproof nonstick skillet on medium-high heat. Stir in potatoes; spread to form even layer on bottom of skillet. Use back of spatula to press potato mixture onto bottom of skillet. Cook 5 min. on each side or until golden brown on both sides, reducing heat if potatoes are browning too quickly.
• Heat broiler. Spoon meat mixture over potatoes; top with tomatoes and cheese. Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted.

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

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.

MEXICAN HASH

Steps:

• Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
• Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
• Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
• Serve topped with cilantro and cubed avocados.

SLOW COOKER MEXICAN HASHBROWN CASSEROLE

Steps:

• Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
• Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
• Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
• Stir in the cream cheese.
• Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
• Cook on the low setting for 4-6 hours.
• Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!