Mexican Hash Brown Casserole Recipe

Mexican Hash Brown Casserole Recipe


12 servings


4 C
Emergency Essentials Hash Brown Potatoes, reconstituted according to package directions & drained
2 1/2 C
Emergency Essentials Freeze Dried Ground Beef (Cooked), reconstituted & drained
2 C
Tomato sauce made from Emergency Essentials Tomato Powder
3 C
Mixed Emergency Essentials Freeze Dried Colby Cheese and Freeze Dried Monterey Jack, reconstituted & drained
1/2 C
Emergency Essentials Freeze Dried Chopped Onion, reconstituted & drained
1 Tbsp
Emergency Essentials Butter Powder, reconstituted
1 6-oz. package
Cream cheese brought to room temperature

Mexican Blend Spice Mix


1/2 Tbsp
Emergency Essentials Garlic Powder
3 Tbsp
Emergency Essentials Chili Powder
1/2 Tbsp
Emergency Essentials Iodized Salt
1/2 Tbsp
ground Cumin
1/2 Tbsp
ground Coriander Seed
1 Tbsp
Smoked Paprika


  1. Preheat oven to 350°
  2. In a large skillet, melt butter and add chopped onions. Sauté until translucent.
  3. Add ground beef and cook until meat is browned; mix well. Drain any excess fat.
  4. Add Mexican Spice Blend and tomato sauce; simmer over medium heat for two minutes until warm.
  5. Add cream cheese and 1 ½ cups of shredded cheese.
  6. Stir until cheeses are melted and blended with sauce.
  7. Turn off heat and add hash browns, mixing well. Pour into prepared 9 x 13 casserole dish. (If your skillet isn’t large enough to hold the entire mixture, layer sauce and hash browns in the casserole dish and stir to blend)
  8. Bake at 350° for 45 to 50 minutes or until casserole is slightly browned along the edges. Add the rest of the shredded cheese and bake another 5 to 10 minutes until the cheese is bubbling.
  9. Serve hot and top as desired.

Topping Suggestions

  • Emergency Essentials Freeze Dried Tomatoes, reconstituted & drained
  • Emergency Essentials Green Onions, reconstituted & drained
  • Emergency Essentials Sour Cream Powder, reconstituted
  • Sliced Black Olives
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