Beef / Pork

Mexicali Hashbrown Casserole takes several minutes to prepare.

Mexicali Hashbrown Casserole takes several minutes to cook.

Mexicali Hashbrown Casserole makes 8 servings.

The ingredients for Mexicali Hashbrown Casserole are:

16 oz Jennie O Ground Turkey- 93/7 (4 oz)
1 serving 1 Med. Green Bell Pepper
74 gram(s) bell pepper, red, sweet, raw
1 serving Western Family Whole Kernel Low Sodium Corn (1/2 cup)
18 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium)
2.5 cup Campbell's Tomato Soup
3 oz Cream Cheese
1 cup Onion, raw
8 serving Cheese, Kraft Natural Cheese Mexican Style Four Cheese (svg = 1/4 cup/28g)
9 cup Great Value Shredded Hash Browns

Here is how you make Mexicali Hashbrown Casserole:

Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2 quart oblong casserole dish.Brown ground turkey, 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.Top ground turkey with potato mixture, pressing it down slightly.Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.Serving Size:?1/8 of recipe

The nutritional information for Mexicali Hashbrown Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 394.9

• Total Fat: 15.9 g
• Cholesterol: 76.6 mg
• Sodium: 986.2 mg
• Total Carbs: 41.0 g
• Dietary Fiber: 3.9 g
• Protein: 21.5 g