Description
Hearty layered casserole combining seasoned beef, cheesy potatoes, and a crunchy topping—perfect for feeding a crowd on a budget.
Ingredients
Units
Scale
- 1 kg ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 can (400 g) diced tomatoes, drained
- 1 can (425 g) corn kernels, drained
- 4 cups frozen hash browns (about 450 g)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 Tbsp butter, melted
- 1 cup crushed cornflakes or breadcrumbs
Instructions
- Preheat oven to 190 °C (375 °F). Lightly grease a 9×13″ (23×33 cm) baking dish.
- In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is softened. Drain excess fat.
- Add chili powder, cumin, paprika, salt, and pepper. Stir in diced tomatoes and corn; cook for 2 minutes. Remove from heat.
- Spread half the frozen hash browns in the bottom of the prepared dish.
- Top with the beef mixture, then spoon sour cream evenly over it.
- Scatter remaining hash browns on top and sprinkle with cheddar cheese.
- Combine melted butter with crushed cornflakes; sprinkle this crunchy topping over the casserole.
- Bake for 30–35 minutes, until cheese is melted, topping is golden, and casserole is heated through.
- Let rest for 5 minutes before serving.
Notes
- Make ahead: assemble and refrigerate (covered) up to 24 hours before baking.
- Swap hash browns for diced potatoes or tater tots.
- Add a layer of sliced jalapeños or mix in black beans for extra flavor and protein.
- Use Greek yogurt instead of sour cream for a lighter option.
- Store leftovers covered in the fridge for up to 3 days; reheat in the oven until hot.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg