This cheesy, and hearty ground beef and potatoes casserole has the perfect amount of taco flavoring and is a great comfort dish anytime of year.
Taco Hashbrown Casserole is a delicious and easy dish that will have your family asking for more. With just a few simple ingredients, you can have a flavorful dish ready in no time that your family will love. It’s an excellent way to use up frozen or fresh, leftover hash brown potatoes, and one pound of ground beef.
If your family loves all things taco, consider this casserole because it really does check all the meal boxes for us! It is budget-friendly, easy to put together, and had lots of cheese. I personally love that the hash browns do not need to be precooked. It is a great way to make one pound of ground beef go farther. As a family of five, I am always looking for the best meal bang for my buck!
Ground Beef – I don’t have a fat content preference as they all work fine.
Spices – Minced onion, garlic powder, salt, and black pepper add flavor to the ground beef.
Cheese – I used freshly shredded cheddar cheese which melts nicely, but you can use jack, or taco blend cheeses.
Cheese Soup – You will need one can of cheddar cheese soup. I prefer the Campbells variety. If you cannot find the soup, you can use a canned cheese sauce from brands like Rico’s.
Hash Browns – I prefer the Grown in Idaho Thick-Cut Hashbrowns as they crisp up nicely and don’t disintegrate.
Taco Seasoning – A standard pouch of taco seasoning is typically one ounce in weight.
How to Make Taco Hashbrown Casserole
Brown the ground beef, with garlic powder, minced onion, black pepper, and salt; drain excess fat.
In a large bowl, mix the frozen hashbrowns, taco seasoning, ground beef, cheddar cheese soup, and one cup of shredded cheese.
Add mixture to the lightly greased pan. Top with remaining cheese and bake for 25-30 minutes uncovered.
Top with your sour cream, salsa, or your favorite toppings. Enjoy!
To store Taco Hashbrown Casserole, cover the dish with plastic wrap or aluminum foil. Place it in the refrigerator for up to 3 days. When you’re ready to enjoy, reheat the taco hashbrown casserole in the oven at 350°F (175°C) or microwave on high heat for 1-2 minutes until heated through.
For longer storage, taco hashbrown casserole can also be frozen for up to 6 months. Wrap the cooked casserole in a double layer of plastic wrap or aluminum foil. Label the package with the date and contents, then store it in the freezer. When you’re ready to enjoy, thaw Taco Hashbrown Casserole overnight in the refrigerator before reheating as directed above. With proper storage, this casserole will remain delicious and flavorful for months!
For a spicier version, you can add additional spicy taco seasoning or taco sauce to the mixture before baking. You can also change up the ingredients by adding cooked ground turkey, chicken, soy crumbles, shredded chicken, or chorizo sausage as desired. Feel free to get creative and make this dish your own!
You can also mix up the cheeses to include your favorite variety. Cheddar, Monterey Jack, Mexican blend, or Pepper Jack would be delicious! Although I do recommend freshly grating your cheese for the best results.
Tip: For a creamier casserole, double the cheddar cheese soup for a total of 21 ounces.
The beauty of this taco casserole is that you can serve it with many different toppings for an even tastier experience! Below are some of my favorite toppings.
- Fresh or grilled veggies
- Cheese- shredded, or sauce
- Taco sauce
- Sour cream
- Green onion
- Black olives
More Taco-Inspired Dishes to Try
Taco Hashbrown Casserole
- 9 x 13 baking pan
- oven adjusted to center rack position
- rubber spatula
- large mixing bowl
- 1 pound ground beef 80% or higher* your choice
- 1 teaspoon garlic powder
- 1 teaspoon minced, dried onion
- ½ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 30 ounces frozen or fresh hash browns
- 10.5 ounces cheddar cheese soup
- 1 ounce taco seasoning packet
- 2 cups cheddar cheese shredded
- Preheat your oven to 375°F. Lightly grease a 9 x 13 baking dish.
- Brown the ground beef, with garlic powder, minced onion, black pepper, and salt; drain excess fat.
- In a large bowl, mix the frozen hashbrowns, taco seasoning, ground beef, cheddar cheese soup, and one cup of shredded cheese.
- Add mixture to the lightly greased pan. Top with remaining cheese and bake for 25-30 minutes uncovered.
- Top with your sour cream, salsa, or your favorite toppings. Enjoy!