Ingredients:
- 1 pound (450g) ground beef (80/20 blend recommended)
- 1 medium yellow onion, chopped (about 1 cup)
- 1 green bell pepper, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 (15-ounce/425g) can diced tomatoes, undrained
- 1 (15-ounce/425g) can corn, drained
- 1 (15-ounce/425g) can kidney beans, rinsed and drained
- 1 packet (1 ounce/28g) taco seasoning
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 4 tablespoons (56g) unsalted butter
- 4 tablespoons (30g) all-purpose flour
- 2 cups (475ml) milk (whole or 2% recommended)
- 4 ounces (113g) cream cheese, softened
- 2 cups (225g) shredded cheddar cheese
- 20 ounces (567g) frozen shredded hash browns, thawed and patted dry
- 2 tablespoons (30ml) vegetable oil
- Salt and pepper to taste
- Optional: Chopped green onions or fresh parsley for garnish
Instructions:
- Brown ground beef in a large skillet. Drain off any excess grease. Add onion and bell pepper, and sauté until softened. Stir in garlic, diced tomatoes, corn, kidney beans, taco seasoning, and oregano. Season with salt and pepper. Simmer for 5 minutes to allow flavors to meld.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to create a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer until thickened. Stir in cream cheese and cheddar cheese until melted and smooth.
- Heat vegetable oil in a large skillet over medium-high heat. Add hash browns and spread into an even layer. Season with salt and pepper. Cook, flipping occasionally, until golden brown and crispy on both sides.
- Spread the beef mixture evenly in the prepared baking dish. Pour the cheese sauce over the beef. Top evenly with the cooked hash browns.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the casserole is bubbly and the hashbrowns are golden brown.
- Let stand for a few minutes before serving. Garnish with chopped green onions or fresh parsley, if desired.