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Dehydrated Mexican Hash Brown Potato Casserole


Mexican Hash Brown Potatoes Casserole



4 cups dehydrated  hash brown potatoes,  drained .*
2 1/2 cups freeze dried ground beef, drained. *
2 cups tomato sauce  made with tomato powder
3 cups freeze dried cheese; mixture of Colby and Monterey Jack, drained.
1/2 cup chopped onion *
1 Tbsp butter powder *
1 6-ounce package cream cheese, brought to room temperature.
Mexican Spice Blend
1/2 Tbsp garlic powder
3 Tbsp chili powder
1/2 Tbsp 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 1/2 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.

Serve hot and top as desired.


Toppings:  Garnish with dried tomatoes *, green onions *, sour cream powder* or sliced black olives if desired.


*  Reconstitute before using.  Follow directions on #10 can to reconstitute.







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