Mexican Hashbrown Casserole

mexcassWell, are you tired of holiday cooking? If you are, and you just want to curl up with some totally great comfort food, or as my husband calls it “gruel”?, well continue reading, because this is the recipe for you.

A lovely Mexicany dish that you can add and subtract from as the mood strikes you. It does violate my rule sort of since it calls for a can of tomato soup, but you could just as easily use a can of tomato sauce if you would like to be more “real”.

I did add some variations to the recipe, and of course you should too.


  • 1 lb of ground beef
  • 1 c of sweet red pepper diced
  • 1 c corn
  • 1 c diced onion
  • 2 Hatch or Anaheim chiles, roasted, peeled and diced
  • Mexican spice mix (chili powder, garlic granulated, cumin,  salt, pepper, Mexican oregano) about 1 tbsp of the chili powder and 1 or 1/2 tsp each of the others.
  • 2 cups grated cheese, divided
  • 3 oz of cream cheese
  • 1 can tomato soup or can of tomato sauce
  • 1/2 c of chopped cilantro
  • about 2/3 of a 30 oz. bag of hash browns


  1. Brown the meat, along with the sweet pepper, chili peppers and onion, until meat is no longer pink and the veggies are softened.
  2. Add the seasonings and stir.
  3. Add the cream cheese and the soup. Stir until the cream cheese has melted and the whole thing is quite creamy.
  4. Add the cilantro and stir in.
  5. Add the corn and half the shredded cheese.
  6. Pour the mixture into a baking dish about 9 x 13.
  7. Spread the hash browns over the top.
  8. Cover with the rest of the cheese
  9. Bake in a 375° oven for about 30 minutes or until browned and bubbly.
  10. Serve with taco chips or warmed tortillas along with avocado, sour cream, and salsa if you wish.


NOTES: cheeses can include cheddar, Monterey Jack, or a Mexican variety.

SOURCE: The Midnight Baker as adapted.



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