Mexicali Hashbrown Taco Casserole

YOU’LL NEED:
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• 1 lb. very lean ground beef (90%).
• 1/2 C. diced green bell pepper, divided.
• 1/2 C. diced red bell pepper, divided.
• 1/2 C. corn.
• 1 Pkg. taco seasoning.
• 1 Can (10.5 Oz.) tomato soup.
• 1 Pkg. (3 Oz.) low-fat cream cheese*.
• 1/2 C. chopped onion, divided.
• 2 C. Mexican-style shredded cheese, divided.
• 1 Tsp. salt.
• 1/2 Tsp. pepper.
• 1/2 Bag (30 Oz. bag) frozen hash brown potatoes, thawed.

HOW TO MAKE:

1. Preheat oven to 350ºF. Lightly grease or spray a 2 or 2-1/2 quart oblong casserole dish.
2. Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
3. Add the undiluted tomato soup, corn and the cream cheese. Stir until well combined and no chunks of cream cheese are visible. Stir in taco seasoning and 1 C. of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
4. In a separate bowl, combine the defrosted hash browns, the remaining peppers, salt, pepper and remaining 1 C. shredded cheese.
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