Mexicali Hashbrown Taco Casserole
INGREDIENTS
- 1 lb very lean ground beef (90%)
- ½ cup diced green bell pepper, divided
- ½ cup diced red bell pepper, divided
- ½ cup corn
- 1 pkg taco seasoning
- 1 can (10.5 oz) tomato soup
- 1 pkg (3 oz) low-fat cream cheese*
- ½ cup chopped onion, divided
- 2 cups Mexican-style shredded cheese, divided
- 1 tsp salt
- ½ tsp pepper
- ½ bag (30 oz bag) frozen hash brown potatoes, thawed
DIRECTION
- Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2½ quart oblong casserole dish.
- Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.