This taco casserole is fairly easy to make, which I like. And, like most casseroles, it’s incredibly versatile. You can throw whatever you want in here, and it will probably work.
Here’s how I do it:
Preheat the oven to 350 degrees, and spray a 9 by 13 pan with cooking spray.
We love ground beef, so I use a pound and a half. I brown it in a frying pan with a half cup or so of chopped onions, and about a half cup of diced peppers. I try to use both red and green for the color, but if I only have one or the other, that’s okay.
When the meat has browned, I drain the fat and turn the temperature down.
Next, I stir in a can of tomato soup and some cream cheese. We like cream cheese, so I use one of those small tubs of Philadelphia.
Once that is mixed together, I add a pack of taco seasoning and a cup or so of shredded cheese. We are not real picky about cheese, so if I don’t have a bag of the Mexican blend, I will use what I do have. It all works.
After I stir in the seasoning and the cheese, I pour it all into the baking pan.
Next, I pour a bag of shredded hash browns into a bowl. These should be thawed, so they are easier to work with and will bake faster. I stir in some more onions and peppers, and one or two more cups of cheese. I also season with some salt and pepper, and a little Johnny’s just to make it fun.
The hash brown mixture is placed on top of the hamburger in the pan. I spread it out so it’s even, and press it down a little bit.
Bake it for a half hour or so, until it’s golden brown. We really like this, and I hope you do too.
Thanks for stopping by my blog today. I hope you can join me again on Sunday for another behind-the-scenes look at the Drill series.
Twitter: @rhanidchae @rhanidchaaebooks