Hashbrown Taco Casserole

Ingredients

• 1 lb lean ground beef
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 1/4 cup chopped onion
• 1/2 cup corn
• 1 pkg taco seasoning
• 10.5 oz condensed tomato soup
• 3 oz cream cheese
• 2 cups Mexican-style shredded cheese (divided)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 15 oz frozen hashbrown potatoes (thawed)

Instructions

1. 

   1

   Brown the ground beef, green pepper, red pepper, and onion in a heavy skillet over medium heat. Drain the fat and reduce heat.

2. 

   2

   Add the undiluted tomato soup, corn, and cream cheese. Stir until smooth and well combined. Stir in the taco seasoning and 1 cup of shredded cheese.

3. 

   3

   Combine the tomato mixture with the beef mixture.

4. 

   4

   Spoon the mixture into a lightly greased 2 to 2 1/2 quart casserole dish and spread evenly across the bottom.

5. 

   5

   In a separate bowl, combine the thawed hash browns, salt, pepper, and 3/4 cup shredded cheese.

6. 

   6

   Spread the potato mixture over the beef layer, press down lightly, and sprinkle the remaining 1/4 cup shredded cheese over the top.

7. 

   7

   Bake at 350°F for 30–35 minutes, until the topping is browned and crispy.