This taco potato casserole combines the flavors of a beef taco with the hearty base of shredded hash browns. Everything goes into a single baking dish, making the preparation fast and straightforward. The meat cooks right on top of the potatoes, allowing the juices to flavor the layers below.
You need about an hour of baking time, but the active prep takes only a few minutes. It is a practical choice for busy weeknights when you want a warm, filling dinner without a pile of pots and pans to wash afterward.
Why is Taco Potato Casserole a Must-Try?
Baking the ground beef in small pieces directly over the hash browns lets the savory meat drippings season the potatoes as they cook.
Using two types of cheese ensures the casserole stays moist inside while forming a golden, bubbly crust on top.
Stirring the dish three-quarters of the way through the cooking time distributes the melted processed cheese and taco seasoning evenly.
Ingredients for Taco Potato Casserole
• Hash browns: Use the frozen shredded variety. There is no need to thaw them before baking.
• Ground beef: An 80/20 blend provides enough fat to keep the casserole moist without making it overly greasy.
• Diced tomatoes and green chiles: Use mild or hot varieties depending on your heat preference. Do not drain the cans.
• Processed cheese: A block of melting cheese like Velveeta works well here because it melts smoothly into a creamy sauce.
• Scallions: Separating the whites and greens lets you cook the whites for mild onion flavor while saving the crisp greens for a fresh garnish.
Exact quantities are in the recipe card below.
How to Make Taco Potato Casserole
Step 1: Layer the ingredients
Start by spreading the frozen hash browns in an even layer in your baking dish. Pinch the raw ground beef into small chunks and scatter them over the potatoes. Top the meat with the undrained tomatoes and chiles, taco seasoning, scallion whites, and processed cheese cubes.
Step 2: Bake and stir
Put the dish in the oven for 45 minutes. The meat will cook and the processed cheese will melt. Pull the dish out and stir everything together so the flavors mix and the cheese coats the potatoes and beef.
Step 3: Add cheddar and finish baking
Top the stirred casserole with shredded cheddar cheese. Bake it for another 15 minutes until the cheese is bubbling. Let it rest for a few minutes before adding your favorite taco toppings.
What to Serve with Taco Potato Casserole
Serve this hearty dish with a crisp green salad tossed in a light vinaigrette to cut through the richness of the cheese and beef.
Expert Tips for Taco Potato Casserole
Food safety: Always cook ground beef to a safe internal temperature of 160°F (71°C).
You can use ground turkey or chicken instead of beef. If using a leaner meat, you might need to add a splash of broth if the mixture looks dry when stirring.
Do not drain the cans of tomatoes and green chiles. The liquid helps cook the potatoes and creates a sauce with the taco seasoning.
How to Store and Freeze Taco Potato Casserole
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze individual portions in freezer-safe containers for up to 3 months. Reheat in the microwave or in a 350°F (175°C) oven until the beef reaches 160°F (71°C) and the center is hot.
Taco Potato Casserole Recipe FAQs
Can I brown the meat before baking?
Yes. If you prefer, you can brown and drain the ground beef in a skillet first. Mix the cooked beef with the other ingredients in the baking dish, but reduce the initial baking time by about 15 minutes.
Can I use diced potatoes instead of shredded hash browns?
Frozen diced hash browns work fine in this recipe. They might retain a bit more texture than the shredded version after baking.
Is this casserole spicy?
It has a mild kick from the canned green chiles and taco seasoning. You can make it spicier by using hot taco seasoning or adding diced jalapeños before baking.
Taco Potato Casserole
Ingredients
- 1 bag frozen shredded hash brown potatoes 30 ounces / 850 g
- 1 1/2 pounds ground beef (80/20 blend) 680 g
- 2 cans diced tomatoes and green chiles undrained, 10 ounces / 283 g each
- 2 packages taco seasoning mix 1 ounce / 28 g each
- 4 scallions thinly sliced, white and green parts separated
- 8 ounces processed cheese (like Velveeta) cut into small cubes, 225 g
- 2 cups shredded cheddar cheese 8 ounces / 225 g
- Sour cream guacamole, pickled jalapeños, and fresh cilantro, for serving
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9 by 13-inch baking dish.
- Spread the frozen shredded hash browns evenly across the bottom of the baking dish.
- Pinch off small pieces of the raw ground beef and scatter them evenly over the potatoes.
- Pour the undrained diced tomatoes and green chiles over the beef. Sprinkle the taco seasoning and the scallion whites evenly across the dish.
- Scatter the processed cheese cubes over the top.
- Bake for 45 minutes. Carefully remove the dish from the oven and stir the mixture until well combined. Check that the ground beef has reached a safe internal temperature of 160°F (71°C) using a meat thermometer.
- Sprinkle the shredded cheddar cheese evenly over the casserole. Return to the oven and bake for another 15 minutes, until the cheese melts and bubbles.
- Let the casserole cool for 10 minutes. Top with the scallion greens and serve with sour cream, guacamole, pickled jalapeños, and cilantro.
Notes
