I’m excited to share my latest creation, Mexicali Hashbrown Taco Casserole. I mixed 1 lb ground beef with diced onion, red bell pepper, and a zesty taco seasoning, then layered in hash browns, tomatoes with green chiles, and black beans. This beef dish offers a fresh twist that keeps every bite interesting.

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I recently whipped up a dish I never thought would become a new favorite – the Mexicali Hashbrown Taco Casserole. Trust me when i say, this recipe takes a twist on traditional beef dishes in a way that will blow your mind.

i used 1 lb of ground beef and tossed in a medium diced onion and chopped red bell pepper, letting the flavors meld with a packet of taco seasoning mix. Then i added in 30 oz of frozen shredded hash browns, along with a can of diced tomatoes with green chiles, black beans, and corn.

Mix that with 1 cup of salsa and top everything with 2 cups of shredded cheddar cheese. Though its not your standard rice or pasta dish, its a modern spin on the comfort of taco casseroles.

I know Bryan will love this one, and i cant wait for you to give it a try and see just how bold it tastes!

Why I Like this Recipe

I really love that this recipe is a mashup of taco flavors and breakfast vibes. It’s such a cool twist with hash browns instead of the typical rice or pasta you see in other casseroles.

I also like how easy it is to put together even though there are a bunch of ingredients. I feel like I’m making something special without spending forever in the kitchen.

Plus, the mix of spices from the taco seasoning and the sweetness of the corn and diced tomatoes just hits the spot every single time.

Lastly, I appreciate that it’s hearty and filling. It’s perfect whether I’m cooking just for myself or a small group, and it always leaves me satisfied.

Ingredients

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Ground beef is loaded with protein and adds a hearty, savory foundation.
Taco seasoning packs bold, zesty spices that really liven up the flavors.
Frozen shredded hash browns bring starchy comfort and turn crispy when baked.
Black beans provide fiber and protein, adding a robust, earthy touch.
Diced tomatoes with green chiles deliver a spicy, tangy burst of flavor.
Corn infuses a light, natural sweetness that uplifts every bite.
Diced onion offers subtle sweetness and aroma to intensify the dish.
Melted cheddar crowns the casserole with creamy, rich flavor and gooey goodness.
Homemade salsa adds a refreshing, tangy moisture that binds all ingredients perfectly.
Optional sour cream and cilantro topping gives cool contrast and herby freshness.

Ingredient Quantities

1 lb ground beef

1 medium onion, diced

1 red bell pepper, chopped

1 packet taco seasoning mix (about 1 oz)

30 oz frozen shredded hash browns

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained (or about 1 cup frozen corn)

1 can (10 oz) diced tomatoes with green chiles

1 cup salsa

2 cups shredded cheddar cheese

Salt and pepper to taste

Optional: Sour cream and chopped cilantro for topping

How to Make this

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1. Preheat your oven to 375°F and grease a 9×13 baking dish.

2. In a large skillet, brown the ground beef over medium-high heat until it’s no longer pink, breaking it up as you cook it.

3. Toss in the diced onion and chopped red bell pepper and cook them with the beef for about 3-5 minutes until they start to soften.

4. Sprinkle in the taco seasoning mix along with a little salt and pepper, stirring everything well so the flavors combine.

5. Add the can of diced tomatoes with green chiles and the cup of salsa to the skillet, letting it simmer for a couple of minutes.

6. Stir in the drained black beans and corn, ensuring everything is mixed together nicely.

7. Pour the beef mixture evenly into the prepared baking dish, then spread the 30 oz of frozen shredded hash browns evenly over the top.

8. Sprinkle the 2 cups shredded cheddar cheese over the hash browns, making sure it covers the casserole well.

9. Bake in the preheated oven for about 30 to 35 minutes until the cheese is melted and bubbly.

10. Let it cool a bit before serving; top with optional sour cream and chopped cilantro if you like. Enjoy your meal!

Equipment Needed

1. Oven for preheating to 375°F
2. 9×13 baking dish for the casserole
3. Large skillet for browning beef and cooking vegetables
4. Spatula or wooden spoon for stirring ingredients in the skillet
5. Cutting board and sharp knife for dicing the onion and chopping the red bell pepper
6. Can opener for the diced tomatoes, black beans, and corn cans
7. Measuring cup for the salsa and any liquid measurements needed
8. Colander to drain the black beans and corn if required

FAQ

Q: How long does the recipe take to prep and cook?

A: It usually takes about 15 minutes to prep and around 35-40 minutes for cooking, so you can have dinner ready in under an hour.

Q: Can I use a different kind of meat instead of ground beef?

A: Sure, you can use ground turkey or even chicken if you prefer, just be sure to adjust the cooking time a bit so it cooks throug.

Q: Can this casserole be made vegetarian?

A: Yep, just leave out the beef and add extra beans or even a mix of mushrooms and zucchini to keep it hearty.

Q: How should I store leftovers?

A: Keep any leftovers in an airtight container in the fridge for up to 3 days, and reheat in the oven or microwave.

Q: Can I freeze this dish?

A: Yes, you can freeze it before adding the cheese topping. Just thaw in the fridge overnight and bake until warmed throug.

Mexicali Hashbrown Taco Casserole Recipe Substitutions and Variations

If you’re lookin for a leaner option, you could use ground turkey or even a plant-based meat alternative instead of ground beef
You can swap the diced onion with some scallions or shallots if you want a milder flavor
If red bell pepper isn’t available, feel free to use yellow or green bell peppers instead for a different twist
Not got the can of diced tomatoes with green chiles? Fresh tomatoes mixed with a little chopped jalapeno works just as well
For a change in flavor, try using pepper jack cheese in place of cheddar cheese if you like a bit more spice

Pro Tips

1. Try browning the beef a little longer so its extra crispy on the edges, it really amps up the flavor and stops the meat from getting too mushy after baking.
2. If you have time, let the hash browns thaw out just a bit before layering them on. This helps them crisp up better in the oven and gets rid of any extra water.
3. Give your veggies a chance to really sizzle in the skillet before mixing everything together. It makes a big difference in taste when the peppers and onions are soft and slightly caramelized.
4. Once it’s out of the oven, let the casserole rest for a few minutes before serving. It might seem unnecessary, but this little wait helps the cheese set and stops you from burning your tongue.

Mexicali Hashbrown Taco Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Oven for preheating to 375°F
2. 9×13 baking dish for the casserole
3. Large skillet for browning beef and cooking vegetables
4. Spatula or wooden spoon for stirring ingredients in the skillet
5. Cutting board and sharp knife for dicing the onion and chopping the red bell pepper
6. Can opener for the diced tomatoes, black beans, and corn cans
7. Measuring cup for the salsa and any liquid measurements needed
8. Colander to drain the black beans and corn if required

Ingredients

1 lb ground beef
1 medium onion, diced
1 red bell pepper, chopped
1 packet taco seasoning mix (about 1 oz)
30 oz frozen shredded hash browns
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained (or about 1 cup frozen corn)
1 can (10 oz) diced tomatoes with green chiles
1 cup salsa
2 cups shredded cheddar cheese
Salt and pepper to taste
Optional: Sour cream and chopped cilantro for topping

Directions

Preheat your oven to 375°F and grease a 9×13 baking dish.
In a large skillet, brown the ground beef over medium-high heat until it's no longer pink, breaking it up as you cook it.
Toss in the diced onion and chopped red bell pepper and cook them with the beef for about 3-5 minutes until they start to soften.
Sprinkle in the taco seasoning mix along with a little salt and pepper, stirring everything well so the flavors combine.
Add the can of diced tomatoes with green chiles and the cup of salsa to the skillet, letting it simmer for a couple of minutes.
Stir in the drained black beans and corn, ensuring everything is mixed together nicely.
Pour the beef mixture evenly into the prepared baking dish, then spread the 30 oz of frozen shredded hash browns evenly over the top.
Sprinkle the 2 cups shredded cheddar cheese over the hash browns, making sure it covers the casserole well.
Bake in the preheated oven for about 30 to 35 minutes until the cheese is melted and bubbly.
Let it cool a bit before serving; top with optional sour cream and chopped cilantro if you like. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.