“Taco Hashbrown Casserole”

You work all day but know the family will be waiting for dinner. Sounds like a familiar story? Whether you cook for yourself or more than one, this recipe is what you need on one of those hectic weeknights. You brought home work, kids have sports practice, doctors appointments, etc. Whatever you have going on, dinner calls. You may have most of the ingredients in your pantry, refrigerator or freezer for this recipe. Kids love tacos and they love hashbrowns so bake up a tasty dinner, Taco Hashbrown Casserole.

Taco Hashbrown Casserole

I’m just like you when trying to figure out meals during our busy workweek. We all have to eat and try to eat reasonably well. Yes we miss the mark but when you cook your own meals the choices you make are yours and your alone. That’s what I consider this recipe to be as ingredients can be changed depending what you and your family enjoy eating. Don’t like red peppers, use green peppers. Rather use ground turkey instead of ground beef, well go right ahead; you choose. The frozen corn is optional. There are times I use it if I have it.

Taco Hashbrown Casserole

One great thing about Taco Hashbrown Casserole is it’s perfect for Taco Tuesday and kid-friendly. Kids will love the cheese and the deliciously cool flavors of tacos in casserole form. Less mess and easy eating not to mention easy preparation.The hashbrowns and cheese become crispy and bubbly on top. This casserole makes a great brunch entrée and easily feeds a crowd. Makes great leftovers for lunches or dinner later in the week especially if not in the mood to cook. I will say the casserole does not freeze well because of the potatoes. Frozen potatoes become grainy when frozen in my opinion. You be the judge.

Taco Hashbrown Casserole

Tacos are loved by most and enjoy the flavors of tacos in a casserole with my Taco Hashbrown Casserole. Flip the switch on Taco Tuesday with the taste of those ingredients with a one dish dinner and one night soon. Since Tuesday is around the corner start planning. I’m always about saving time and any time I can help us all save time, I’m all in. So, thaw hashbrowns and corn if using the night before cooking, chop peppers and onions. Cream cheese can be softened in the microwave for a few seconds. Measure cheese and place in refrigerator. Which ever way you create this dish it will be a winner. Keep the recipe handy because I know you’ll make it time and time again.

Taco Hashbrown Casserole

Taco Hashbrown Casserole

1 pound lean ground beef

1/2 cup diced red bell pepper

1/2 cup diced Cubanelle pepper

1/2 cup chopped yellow onion

1 package taco seasoning

2 – 8 oz. cans tomato sauce

3 oz. cream cheese, softened

2 cups Mexican-style shredded cheese, divided

1/2 bag frozen shredded hashbrowns, thawed

1 t. sea salt

1/2 t. ground black pepper

1/2 cup frozen whole kernel corn, thawed (optional)

Heat oven to 350 degrees. Lightly grease a 13×9-inch baking dish and set aside. In a skillet over medium-high heat, brown beef until only some pink remains. Drain any excess fat if needed.

Add in red pepper, Cubanelle, and onion, cooking until vegetables soften, about 5 to 7 minutes.

Reduce heat and stir in taco seasoning, tomato sauce, and cream cheese until well combined. No streaks of cream cheese should remain.

In a large bowl, combine hashbrowns, salt and pepper and set aside.

Spoon meat mixture into prepared baking dish. Top meat mixture with half of Mexican cheese. Spread hashbrowns evenly over cheese and topping with other half of cheese.

Bake for 35 minutes or until cheese is melty, bubbly and golden brown.