Mexicali hash brown taco casserole

- 1/2 kg lamb mince

- 1 cup diced capsicums

- 1/2 cup corn

- 1 pkt (100g) taco seasoning

- 1 can tomato soup 

- 3oz cream cheese

- 1 teaspoon salt

- 2 cups Mexican style grated cheese

- 1/2 teaspoon pepper

- 15oz frozen hash browns, thawed 

1. Preheat the oven to 175 degrees Celsius. Grease a casserole dish.

2. Brown the mince, 1/2 the capsicum, and onion. Reduce heat.

3. Add the soup, corn and cream cheese. Stir well so there's no chunks of cream cheese visable. Stir in the seasoning and 1 cup of the grated cheese. Turn into the casserole dish and spread on the bottom.

4. In a separate bowl, combine the hash browns, rest of the capsicum, salt, pepper, and grated cheese. Press this mixture on top of the mince.

5. Bake for 30-35 minutes until the top is crispy and brown.