Mexican Hashbrown Casserole

Ingredients

• 1 lb ground beef
• 1 diced onion
• 1 chopped green pepper
• 1 chopped red pepper
• 1 can Stewed Tomatoes (540 mL)
• 1 small tin chopped green chilies
• 1 package taco seasoning
• 1/2 cup Philadelphia cream cheese
• 1 kg pkg of frozen hash brown potatoes
• 2 cups shredded extra old cheddar Cheese

Directions

1. Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
2. Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
3. Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
4. Stir in the cream cheese.
5. Treat a 3 quart Dutch oven casserole dish with cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese. 
6. Cook at 350 for 60 minutes.