South of the Border Hash Brown Bake
Transport your taste buds straight to the Southwest with this irresistible South of the Border Hash Brown Bake—a flavorful twist on a classic comfort dish! Layers of crispy hash browns, savory ground beef, and a medley of sautéed onions, bell peppers, and spiced tomatoes create the perfect base for this cheesy, Mexican-inspired casserole. Topped with a creamy blend of sour cream, sharp cheddar, and spicy pepper jack, the dish bakes to golden, gooey perfection in just 45 minutes. Ideal for feeding a hungry family or wowing at potlucks, this one-pan wonder is as easy as it is satisfying. Garnish with fresh cilantro for a pop of color and serve it warm for a bold and hearty meal everyone will crave. Keywords: hash brown casserole, Mexican-inspired bake, cheesy casserole, taco seasoning recipes, Southwest comfort food.
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Recipe Information
Ingredients
- 32 ounces frozen shredded hash browns
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 1 medium bell pepper, finely diced (any color)
- 1 packet taco seasoning
- 10 ounces canned diced tomatoes with green chilies (e.g., Rotel)
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or a thin coating of butter.
In a large skillet, melt the unsalted butter over medium heat. Add the frozen hash browns and cook until lightly browned, about 5-7 minutes, stirring occasionally. Transfer the browned hash browns to the prepared baking dish, spreading them out evenly.
Using the same skillet, cook the ground beef over medium-high heat, breaking it up with a wooden spoon, until no longer pink, about 5-6 minutes. Drain any excess fat.
Add the diced onion and bell pepper to the cooked beef and sauté for another 3-4 minutes until softened.
Stir in the taco seasoning and canned diced tomatoes with green chilies (do not drain). Simmer for 2-3 minutes to combine the flavors.
Spread the beef and vegetable mixture evenly over the hash browns in the baking dish.
In a medium bowl, mix together the sour cream, shredded cheddar cheese, and half of the pepper jack cheese. Spread this mixture over the beef layer in the baking dish.
Sprinkle the remaining pepper jack cheese on top, followed by a light sprinkling of salt and black pepper.
Bake uncovered in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges.
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with chopped cilantro if desired.
Serve warm and enjoy your South of the Border Hash Brown Bake!
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.4 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 501 mg | 39% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 843 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
