Preheat oven to 350°F.

Lightly grease ramekins (or a 2-quart casserole dish) and set aside.

Brown the ground beef over medium-high heat in a large skillet. Add the bell peppers and onion and continue to cook for another 5 to 10 minutes, until veggies are softened.

Add the corn, black beans, tomato sauce, taco seasoning, cream cheese and 1 cup of the shredded cheese to the skillet and stir together to combine the ingredients.

Divide the beef mixture equally among the prepared ramekins (or spread in an even layer in the bottom of the prepared casserole dish).

In a separate bowl, combine the defrosted hash browns, salt, pepper, cumin and remaining 2 cups of shredded cheese.

Stir well to combine and then top the beef with the potato mixture.

Place in the preheated oven and bake 20-30 minutes, or until the cheese melts and the tops of the hash browns begin to brown and become a bit crispy.

Remove from oven and top with chopped green onions.