Mexicali Hashbrown Taco Casserole
yield: 6
total time: 45 minutes
Ingredients
- 1 pound lean ground beef very
- 1/2 cup green bell pepper diced, divided
- 1/2 cup red bell pepper diced, divided
- 1 package taco seasoning
- 1/2 cup corn
- 10 1/2 ounces tomato soup
- 3 ounces low fat cream cheese
- 1/2 cup chopped onion divided
- 2 cups shredded cheese Mexican-style, divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 bag frozen hash brown potatoes 30 oz bag, thawed
Nutrition
- Calories : 430 calories
- Carbohydrate : 26 grams
- Cholesterol : 95 milligrams
- Fat : 23 grams
- Fiber : 4 grams
- Protein : 29 grams
- SaturatedFat : 11 grams
- Sodium : 1390 milligrams
- Sugar : 6 grams
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