Mexi Taco Hash Browns Recipes

MEXI-TACO HASH BROWNS

Mexi-Taco Hash Browns image

No one will miss the taco shells when you serve up this cheesy, beefy mixture on a bed of crispy, golden hash browns.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 lb. lean ground beef
1/3 cup chopped onions
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1 tsp. chili powder
1 Tbsp. butter
1 Tbsp. oil
4-1/2 cups ORE-IDA Shredded Hash Brown Potatoes
1 large tomato, sliced
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

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.

Nutrition Facts : Calories 510, Fat 24 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 100 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

MEXI-TACO HASH BROWNS

Mexi-Taco Hash Browns image

My Mom made this for us when I was in High School and I've in turn made it for my sons when they were at home. This recipe doubles/triples easily and travels well.

Provided by CindiJ

Categories Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground chuck
1 cup chopped onion
1 (15 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 (12 ounce) package frozen hash browns, prepared
1 fresh tomato, sliced
1 cup grated cheddar cheese

Steps:

In large skillet, brown ground chuck over medium heat.
Drain.
Return cooked beef to skillet and add onion, stirring to cook onion.
Add tomato sauce and seasonings (adjust to your taste).
Bring to boil, reduce heat and simmer 10 minutes, stirring occasionally.
In another skillet, prepare hashbrowns according to package directions.
Place hot hash browns in bottom of 9x13 baking dish.
Top with meat mixture.
Arrange tomato slices over meat mixture.
Sprinkle grated cheese over entire top and place in oven.
Broil on high 5 minutes or until cheese bubbles.
Serve hot.

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.

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