Taco Hashbrowns For Dinner | Casserole Recipes #subscribe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Start by breaking apart the pound of lean ground beef in a cast iron skillet.

Season the ground beef with seasoned salt (about ½ to 1 teaspoon), dried dehydrated onion, garlic powder, chili powder (about 1 teaspoon), ground cumin, smoked paprika, and cracked black pepper.

Add the drained can of Rotel to the ground beef and cook for a minute, adjusting seasoning to taste with more cracked black pepper and chili powder if desired.

Shut off the heat and let the ground beef mixture rest in the skillet.

In a mixing bowl, combine 30 ounces of shredded hash browns, 1 cup of Mexican sour cream, and 1 can of cream of chicken soup.

Add some dried chives, smoked paprika, and a little bit of shredded cheddar cheese into the hash brown mixture, along with cracked black pepper and onion powder, and mix well.

Grease an 8x12 baking dish with about 2 tablespoons of softened butter.

Spread the hash brown mixture evenly into the greased baking dish.

Layer the cooked ground beef mixture on top of the hash browns, spreading it evenly.

Top the casserole with the remaining shredded cheddar cheese.

Bake uncovered in a preheated oven at 375°F for about 45-50 minutes, until golden brown and bubbly.

Let the casserole set for 10-15 minutes after removing from the oven.

Garnish with chopped green onions and parsley before serving, and optionally top with pickled jalapeños and crema.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens