MEXICAN HASH BROWNS CASSEROLE
Make and share this Mexican Hash Browns Casserole recipe from Food.com.
Provided by LAURIE
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover Potatoes with boiling water and let stand 5 minutes.
- Drain well.
- Layer 1/2 of potatoes, onion, chilies, and cheese in 8x8 greased baking dish.
- Dot with 1/2 the margarine.
- Repeat layers.
- Cover with foil and bake 20 minutes at 350.
- Uncover and bake til golden brown, about 10 minutes.
Nutrition Facts : Calories 329.3, Fat 24.9, SaturatedFat 8.5, Cholesterol 25.1, Sodium 421.4, Carbohydrate 18.4, Fiber 2, Sugar 2.9, Protein 9
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
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.
MEXICAN HASHBROWN'S
Make and share this Mexican Hashbrown's recipe from Food.com.
Provided by Diana Adcock
Categories Breakfast
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Put oven on broil.
- In a large heavy skillet-I use cast iron-heat 1/2 the oil over medium high heat.
- Mix together the shredded onions, potatoes, jalapenos, salt, pepper and oregano.
- When the oil is smoking add to skillet and press down.
- After 4 or 5 minutes lift the side to see if its getting a nice golden brown, and then some.
- If so flip, and add more oil if you need to.
- After about 3 minutes begin to top your hash brown or wait until you remove it from the skillet and put on a cookie sheet or wire rack.
- So, on top you would place in this order, and remember, toppings are your choice.
- Hashbrown, scrambled eggs, fried chorizo, 1/2 the cheese, tomatoes, olives, onions and remaining cheese.
- Broil for about 3 minutes or until the cheese is bubbly and golden in spots.
- Serve with sour cream and salsa.
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!
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