Mexican Hashbrown Casserole

I spend the first part of today doing some freezer cooking (I’ll have a post tomorrow about it) and I finished off the cooking spree by putting this together for dinner. I happened to get free Simply Potatoes Shredded Hashbrowns (thanks to coupons!) so of course I headed to Pinterest to see what I  could make that would be new and yummy. This recipe caught my eye because pretty much any recipe that’s labeled Mexican jumps out at me.

Source: Bubbly Nature Creations


  • 20oz bag of shredded hashbrowns
  • 8oz block of cream cheese, softened
  • 8oz bag of Mexi-blend shredded cheese
  • 15oz can of tomato sauce
  • 1 lb of ground beef
  • 1 packet of taco seasoning


  1. In a skillet brown the ground beef on medium heat, drain.
  2. Add taco seasoning and tomato sauce. Mix and then simmer on medium-low for 2 minutes.
  3. Add the cream cheese and half of the Mexi-blend cheese and mix well until the cheeses have melted.
  4. Turn off the burner, then add the hashbrown potatoes. Mix completely until the potatoes are covered.
  5. Dump the mixture into a greased 9×13 pan.
  6. Sprinkle the rest of the cheese on top.
  7. Bake on 400 for 40 minutes or until the edges brown up.

Verdict: Not quite a win.

This was fine. Everyone ate it, but it wasn’t a total win. Some of the fam thought it was too cheesy (it is VERY cheesy.) If you are a huge cheese fan this will probably be a win for you. I definitely recommend serving this with tortilla chips for a nice bit of crunch.




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