Prepare to meet your family’s new comfort food favorite: taco hashbrown casserole!
This dish is a delightful fusion of savory ground beef and crispy hashbrowns with an irresistibly creamy cheese sauce.
Of course, no taco is complete without the toppings! Load it up with your faves like sour cream, salsa, or fresh cilantro.
It’s the perfect meal to satisfy your cravings. So, let’s dive in!
Why You’ll Love This Taco Hashbrown Casserole
Hearty and Filling: Seasoned beef, plenty of hashbrowns, and a velvety cheese sauce create the ultimate comforting dish.
Budget-Friendly: With simple, affordable ingredients, this recipe stretches your budget while still delivering a satisfying, hearty meal.
Perfect for Busy Nights: Quick to prep and bake, it’s an ideal dinner for hectic weekdays.
Make Ahead: Assemble the casserole the night before, then bake fresh the next day. How easy is that?
Ingredients
- Ground Beef: A hearty, meaty base that adds savory richness and protein.
- Onion & Garlic: Add depth and flavor.
- Taco Seasoning: I use a store-bought packet for convenience. You could also use a blend of chili powder, cumin, garlic, and oregano.
- Frozen Shredded Hashbrowns: Baked until crispy, offering a delightful contrast to the beef and cheese.
- Cheddar Cheese Soup: Binds the ingredients and adds a ridiculously creamy, cheesy richness.
- Mexican Cheese: It’s in the casserole mixture and the topping, making this dish ooey-gooey!
How to Make Taco Hashbrown Casserole
This taco-inspired casserole is so easy to throw together.
Just follow these simple steps:
1. PREHEAT the oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. COOK the ground beef and onions in a skillet over medium heat, breaking up the meat, until browned.
3. ADD the garlic and taco seasoning, stirring until fragrant, about 1 minute. Remove from heat.
4. MIX the hashbrowns, soup, 1 1/2 cups cheese, and beef mixture in the skillet or a large bowl.
5. SPREAD the mixture evenly in the prepared dish and sprinkle the remaining 1/2 cup of cheese on top.
6. BAKE uncovered for 25–30 minutes until the top is melted and golden brown.
7. REST for 5 minutes before topping with garnishes. Serve and enjoy!
Tips For the Best Taco Hashbrown Casserole
Imagine all the savory goodness of tacos wrapped up into one cozy casserole – that’s this dish.
Meaty, cheesy, and carb-laden, it’s a fiesta of flavors!
It’s also super easy, but I’ve still included some helpful tips.
- Don’t thaw. Add the hash browns straight from the freezer. This prevents the potatoes from becoming mushy and helps maintain a crisp texture.
- Try other cheeses. Cheddar or Monterey Jack are my faves – and bonus points if you shred it yourself.
- Cover it. Cover loosely with foil for the first 15 minutes of baking. This will keep it from browning too quickly.
- Try add-ins. For a flavorful twist, add black beans or corn. You could also swap the soup for a can of Rotel with chilies. Mix it into the browned beef and cook until thick.
- Use queso. If you’re not a fan of canned soups, try 10 ounces of queso dip instead!
How to Store
This dish is best enjoyed right away. But you can store leftovers if you happen to have them.
Here’s how:
To Store: Place the cooled leftovers in an airtight container. Refrigerate for 3-4 days.
To Freeze: Wrap the cooled dish in plastic and foil and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat: Cover the casserole with foil and bake at 350°F for 20-25 minutes or until the internal temperature reaches 165°F. For individual portions, microwave on high for 2-3 minutes, covered with a microwave-safe lid.
Note: Store and reheat without any toppings.
More Hearty Casseroles Your Family Will Love
Beef Lombardi Casserole
Angel Chicken and Rice Casserole
Sausage Cream Cheese Casserole
Chili Cornbread Casserole
Taco Hashbrown Casserole
8
servings15
minutes30
minutes335
kcalThis easy taco hashbrown casserole combines seasoned beef, crispy hashbrowns, and creamy cheddar cheese soup for a heavenly family dinner.
Ingredients
1 pound ground beef
1 medium onion, finely diced
2-3 cloves garlic, minced
1 (1 ounce) packet taco seasoning
1 (30 ounce) bag frozen shredded hashbrowns
1 (10.5 ounce) can cheddar cheese soup
2 cups shredded Mexican cheese blend
optional toppings: sour cream, salsa, fresh cilantro, pico de gallo, guacamole
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with non-stick spray.
- In a large skillet over medium heat, cook the ground beef and onion, stirring often, until the meat is browned and the onions are soft. Break the meat into crumbles with a wooden spoon as it cooks.
- Add the garlic and taco seasoning, mix well, and cook until fragrant, about 1 minute. Remove from the heat.
- If the skillet is large enough, add the hashbrowns, soup, and 1 1/2 cups of cheese. Alternatively, combine in a large bowl. Mix thoroughly until evenly combined.
- Pour the hashbrown mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of shredded cheese over the top.
- Bake uncovered for 25-30 minutes or until the cheese on top is melted and golden brown.
- Remove from the oven and let rest for 5 minutes. Top with optional garnishes, serve, and enjoy!
Notes
- Add the hash browns straight from the freezer. This prevents the potatoes from becoming mushy and helps maintain a crisp texture.
- Swap the soup for a can of Rotel tomatoes with green chilies. Add to the skillet with the browned beef and cook until no longer watery.
2 Responses
Very nice recipes, thank you!
Very nice recipes, thank you!