Best 2 Mexi Cali Hashbrown Taco Casserole Recipes
Calling all breakfast lovers! Get ready to tantalize your taste buds with the ultimate brunch sensation – a drool-worthy Mexi-Cali Hashbrown Taco Casserole. This irresistible recipe blends the flavors of Mexican and California cuisine to create a mouthwatering symphony of textures and tastes. Imagine golden hashbrowns, tantalizingly crispy on the outside and fluffy on the inside, topped with a savory ground beef mixture infused with Mexican spices, a medley of colorful bell peppers, and a generous sprinkling of cheese that melts and bubbles to perfection. All this goodness is baked to golden perfection, creating a fiesta of flavors that will awaken your senses. So, grab your apron and let's embark on a culinary adventure as we explore the world of this irresistible breakfast casserole.
Here are our top 2 tried and tested recipes!
TACO HASHBROWN CASSEROLE (OVEN RECIPE)
Do you need a quick and easy recipe you can have done in a half hour? This Taco Hashbrown Casserole recipe for your oven is just that and delicious to boot!
Provided by Aunt Lou
Categories Main
Number Of Ingredients 6
Steps:
- Preheat your oven to 425
- Brown your ground beef with garlic and drain
- In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 9x13 baking dish
- Top all the ingredients with your remaining cheese
- Bake for 20 minutes, turning half way through if your oven does not cook evenly
Nutrition Facts : Calories 376 kcal, Carbohydrate 34 g, Protein 29 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 72 mg, Sodium 1012 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MEXI-CALI HASHBROWN TACO CASSEROLE RECIPE - (3.8/5)
Provided by á-46109
Number Of Ingredients 12
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.
Tips:
- For a crispier casserole, use frozen hash browns instead of fresh ones.
- To make the casserole ahead of time, assemble it and refrigerate it overnight. Bake it in the morning before serving.
- You can use any type of salsa you like in this recipe. If you want a spicier casserole, use a hotter salsa.
- If you don't have any taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, and onion powder.
- Serve the casserole with your favorite taco toppings, such as sour cream, guacamole, and shredded cheese.
Conclusion:
The Mexi-Cali Hashbrown Taco Casserole is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It is also a great way to use up leftover taco meat. With its combination of savory flavors and textures, this casserole is sure to be a hit with everyone who tries it.
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