Mexican Hashbrown Casserole


Like my sister, I’m a lover of enchiladas.  Ironically, I’m more obsessed with Mexican food than my husband (who is an actual Hispanic…go figure).  Although I could eat enchiladas (or beans and rice, quesadillas, nachos, fajitas, burritos, tacos, taquitos, or anything spicy) on a daily basis, I force myself to make other things because I love Jon so much. 😉

Anyway, even though Jon isn’t a big fan of enchiladas, he really likes this recipe! 🙂  Probably because it isn’t enchiladas…although, to me, it tastes just like them!  It really is an easy and very delicious dish.  I don’t think you’ll regret giving it a shot!

Mexican Hashbrown Casserole


1 pound ground beef (or turkey)

1 onion, diced

1 medium green pepper, chopped

1/2 jar of roasted red bell peppers, chopped (about 1/2 a cup)

1 (14 oz) can stewed tomatoes

1 (8 oz) can chopped green chilies

1 package taco seasoning

4 ounces of cream cheese

1 package frozen hashbrowns (I use the shredded variety, about 20 ounces)

2 cups shredded cheese (I use monterey jack, but you can use whatever you prefer)


Place the hashbrowns in a bowl with half of the roasted bell pepper, half of the green pepper, half of the onion, and 1 cup of the cheese.  Add 1 tablespoon of the taco seasoning mix from the package.  Lightly mix everything together until combined.  Set aside.

Brown the ground beef (or turkey) together with the remaining onions and bell peppers.  Cook until the meat is cooked thoroughly and the vegetables are soft.  Reduce the heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.  Finally, stir in the cream cheese.

Spray a 9 X 13 pan with non-stick cooking spray.  Spread half of the hashbrown mixture on the bottom of the pan, followed by half of the beef mixture, and half of the remaining cheese.  Repeat the layers once more.

Bake at 350 degrees for 30 minutes.

Hope you like this dish as much as we do!!

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