I warned you on my Insta stories – I don’t know what to call this, okay?! The original recipe that I used (and changed quite a bit) was titled “Mexi-Cali Hash Brown Taco Casserole”
But there’s something about the word casserole that our generation doesn’t like. Maybe it’s because it sounds like that dish your aunt would bring to Thanksgiving, but no one would actually want to eat. I’m not sure, just a theory.
This dish is a twist on a Sheppard’s pie but instead of mashed potatoes, we have shredded, and instead of a gravy beef mixture we have chili powder and cumin to make our taste buds happy.
If you follow me on social media, you know that this is currently my favorite make-ahead meal!
The hubs and I bring our lunch to work everyday and I can’t think of a better meal to make on a Sunday night and eat for lunches for the rest of the week.
You can make this healthier by decreasing the amount of cream cheese, shredded cheese, and using shredded sweet potato, butttttt I clearly prefer this version. Just eat a small serving and fill yourself up on veggies if you’re that concerned. Come on, live a little.
I hope you and your family can enjoy this as much as we do!
Taco Hash Cass
- 2 pounds ground turkey
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 servings Taco Seasoning
- 3/4 cup frozen corn
- 6 ounces low fat cream cheese, cubed
- 1/2 cup shredded Mexican blend cheese
- 1 bag frozen shredded potatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Pepper Jack cheese
- Preheat oven to 350
- Brown ground turkey in a large heavy bottomed skillet
- Once almost browned, add in onion and peppers and cook down for 8ish minutes, or until onions are translucent
- Add in taco seasoning and frozen corn and stir to completely incorporate
- Turn fire to low and add in cream cheese and shredded Mexican cheese
- Stir to combine until all cream cheese has melted
- Transfer meat mixture to a large baking pan, spreading among the bottom of the pan
- In a large mixing bowl, add in the shredded potatoes, salt, pepper, and pepper jack cheese. Stir to combine
- Pour potato mixture over meat mixture and press lightly down on the potatoes
- Bake for 30-35 minutes or until top layer of the potatoes are slightly golden
- Serve with green chile salsa or avocado slices