Tex-Mex Taco Hash Brown Casserole

Flip it!


  • 1 pound lean ground beef
  • 2 red bell peppers, seeds removed, chopped, divided
  • 2 green bell peppers, seeds removed, chopped, divided
  • 1 1/2 yellow onions, chopped, divided
  • 1 (10.75 oz.) can tomato soup
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 cup corn kernels
  • 1 (1 oz.) packet taco seasoning
  • 1 (20 oz.) bag frozen hash browns, thawed
  • 3 cups Mexican blend grated cheese, divided


  1. Place a large skillet or pan over medium-high heat and cook beef until browned completely. Season with salt and pepper.
  2. Add 1 red bell pepper, 1 green bell pepper and 1 yellow onion, and cook for another 6-8 minutes, or until softened.
  3. Pour in tomato soup, then add in cubed cream cheese and corn, and stir together to combine.
  4. Stir in taco seasoning and cook for another 2-3 minutes, giving flavors a chance to blend and develop.
  5. Transfer beef mixture to a 9×13-inch baking dish and spread into an even layer.
  6. Place hash browns in a separate bowl, then add remaining 1/2 onion, green bell pepper and red bell pepper, then mix in 2 cups cheese.
  7. Spread hash brown mixture on top of beef layer in baking dish, then spread remaining cheese over the top.
  8. Place baking dish in oven and bake for 30-35 minutes, or until cheese is melted and bubbly.
  9. Remove from oven and serve hot.

From: food.com