Ingredients:

  • 700g frozen shredded hash browns, thawed (24 oz)
  • 2 tablespoons vegetable oil (30ml)
  • 1 teaspoon garlic powder (5ml)
  • 1/2 teaspoon onion powder (2.5ml)
  • Salt and freshly ground black pepper to taste
  • 500g ground beef (1.1 lbs)
  • 1 medium yellow onion, chopped (1 cup approx. 150g)
  • 1 green bell pepper, chopped (1 cup approx. 150g)
  • 2 cloves garlic, minced (10g approx.)
  • 1 (28 oz) can crushed tomatoes (794g)
  • 1 (15 oz) can corn, drained (425g)
  • 1 (15 oz) can black beans, rinsed and drained (425g)
  • 1 packet (1 oz) taco seasoning (28g)
  • 1/2 teaspoon chili powder (2.5ml)
  • 4 tablespoons unsalted butter (57g)
  • 4 tablespoons all-purpose flour (30g)
  • 2 cups milk (473ml)
  • 8 oz shredded cheddar cheese (227g)
  • Salt and freshly ground black pepper to taste
  • Chopped green onions (Optional)
  • Sour cream (Optional)
  • Salsa (Optional)
  • Avocado slices (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss thawed hash browns with oil, garlic powder, onion powder, salt, and pepper. Press into the bottom of the baking dish. Bake until golden brown.
  2. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  3. Add onion and bell pepper to the skillet with the beef. Cook until softened. Stir in garlic, crushed tomatoes, corn, black beans, taco seasoning, and chili powder. Simmer to allow flavours to meld.
  4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat and stir in cheese until melted. Season with salt and pepper.
  5. Pour the meat filling over the baked hashbrown crust. Spread the cheese sauce evenly over the meat filling.
  6. Bake in the preheated oven until bubbly and golden brown.
  7. Let cool slightly before topping with desired toppings and serving.