MEXICAN HASH
Here's a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.
Provided by fabeveryday
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
- Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
- Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
- Serve topped with cilantro and cubed avocados.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 31.1 g, Cholesterol 74.8 mg, Fat 49.1 g, Fiber 6.1 g, Protein 24.7 g, SaturatedFat 16.4 g, Sodium 1528.1 mg, Sugar 4.2 g
MEXICAN BEEF HASHBROWN CASSEROLE
Found on the internet. Classic our family type recipe.
Provided by Teena Mathis
Categories Casseroles
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Brown ground chuck in skillet over medium high heat, drain fat and set aside. Add 1/2 cup water and taco seasoning to skillet and mix well. Return to heat and allow to simmer while mixing other ingredients.
- 2. In a large bowl, mix cream of chicken soup, Rotel tomatoes, and sour cream together. Stir in bell peppers, green chilies, onion, and 2 cups of cheese, mixing well. Fold in hashbrown potatoes and set aside.
- 3. Coat the inside of a Dutch oven or 13x9 generously with shortening or spray. Place half the hashbrown mixture evenly in bottom of oven, add ground chuck and top with remaining hashbrown mixture.
- 4. Cook in 375 degree oven for 30 minutes. Add rest of cheese and cook 15 more minutes or until bubbly.
SLOW COOKER MEXICAN HASHBROWN CASSEROLE
Number Of Ingredients 10
Steps:
- Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
- Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
- Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
- Stir in the cream cheese.
- Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
- Cook on the low setting for 4-6 hours.
- Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!
MEXICAN HASHBROWN POTATO CASSEROLE
This is the first recipe of my own that I've shared with anybody. This is a great, easy casserole that uses up that partial bag of frozen hashbrowns in your freezer. Tastes really good and is very flexible. Any ingredient can be substituted or omitted and quantities are flexible to taste. As a vegetarian, I made it veggie...but you can easily brown ground beef or chicken and add it to the mixture before baking. I hope you enjoy it!
Provided by RayneDragon
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- In a large bowl mix together the hashbrowns and the eggs.
- Mix in all the other ingredients and half of the cheese.
- Spread mixture into casserole dish(es).
- Sprinkle remaining cheese on top.
- Bake with lid on for 45 minutes.
- Remove lid and bake for 15 more minutes.
- Serve with sour cream on the side and sprinkle cilantro (if you like it).
Nutrition Facts : Calories 425.5, Fat 19.9, SaturatedFat 8.5, Cholesterol 117.8, Sodium 417.5, Carbohydrate 52.2, Fiber 6.6, Sugar 6.4, Protein 14.7
BEEFY HASH BROWN BAKE
A topping of french-fried onions provides a little crunch to this meaty main dish from Rochelle Boucher of Brooklyn, Wisconsin. "Since this casserole is practically a meal in itself, I simply accompany it with a fruit salad and dessert," she relates.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until potatoes are thawed and set., Meanwhile, in a large saucepan over medium heat, cook the beef until no longer pink; drain. Stir in the water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese., Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 682 calories, Fat 43g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 5g fiber), Protein 35g protein.
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.
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MEXICALI HASHBROWN TACO CASSEROLE - THE MIDNIGHT BAKER
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Reviews 45Total Time 45 minsCategory DinnerCalories 393 per serving
- Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 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.
- 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 remaining peppers, salt, pepper and remaining 1 cup shredded cheese.
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