Mexicali Hashbrown Taco Casserole & Strawberry Yogurt Oat Muffins

Mexicali Hashbrown Taco Casserole

Ingredients

1 lb lean ground beef*
1 cup diced bell pepper divided*
1/2 cup diced tomatoes*
1 cob corn, kernels cut off cob*
1 pkg taco seasoning
1 can Campbell’s condensed tomato soup*
6 tbsp. cream cheese
1/2 cup chopped onion
2 cups Mexican-style shredded cheese divided*
1 tsp. salt
1/2 tsp. pepper
Half Bag (450 g) McCain frozen hashbrown potatoes thawed*

Instructions

Preheat oven to 350 degrees F. Lightly grease or spray a 2 or 2 1/2-quart oblong casserole dish.
Brown ground beef, half of the bell peppers and onion in a heavy skillet over medium-high heat. Drain fat from pan, reduce heat.
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 cup of the shredded cheese. Turn mixture into prepared pan, spreading mixture evenly across the bottom.
In a separate bowl, combine the defrosted hash browns, the remaining peppers, tomato, salt, pepper and remaining 1 cup shredded cheese.
Top ground beef with potato mixture, pressing it down slightly.
Bake at 350 degrees F for 30-35 minutes or until topping is browned and crispy on top.

Recipe & Photo Credit: Bake at Midnite
*In Flyer May 8-14, 2022

Strawberry Yogurt Oat Muffins

Ingredients

2 cups Liberte plain Greek yogurt*
1 egg
3 tbsp. butter, melted
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup old fashioned oats
1 cup diced fresh strawberries*

Instructions

Preheat oven to 375° and line a muffin pan with 12 liners.
In a large mixing bowl, whisk the yogurt with egg, butter, and vanilla extract until smooth. 
Add the flour, sugar, baking powder, baking soda, salt, and oats. Stir until the batter is just combined. Gently fold in the strawberries. 
Fill muffin cups 3/4th full and bake for 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Remove the muffins from the oven and allow them to cool down before serving. 

Recipe & Photo Credit: Laura Fuentes
*In Flyer May 8-14, 2022