Saturday, December 22, 2012

Mexican Hashbrown Casserole

This idea came from Six Sisters Stuff.

Brown one pound of ground beef or venison. Once the meat is cooked, add one diced sweet onion and one diced bell pepper (I used orange). Cook until the onion is translucent, and then stir in one can of stewed tomatoes, one small can of chopped green chiles, and one bag of refrigerated hashbrowns. Spice it up with cumin, chili powder, salt, and pepper. Add as much or as little cheese as you like (remember you can always add cheese later, when you serve it). Pour into a casserole dish, cover, and bake at 350 for 45 minutes.


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