Bookmark
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!
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
- PREHEAT:
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray
- COOK:
- Cook the ground beef and onions in a skillet over medium heat, breaking up the meat, until browned
- ADD:
- Add the garlic and taco seasoning, stirring until fragrant, about 1 minute. Remove from heat
- MIX:
- Mix the hashbrowns, soup, 1 1/2 cups cheese, and beef mixture in the skillet or a large bowl
- SPREAD:
- Spread the mixture evenly in the prepared dish and sprinkle the remaining 1/2 cup of cheese on top
- BAKE:
- Bake uncovered for 25–30 minutes until the top is melted and golden brown
- REST:
- Rest for 5 minutes before topping with garnishes. Serve and enjoy
Bookmark
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!
Bookmark
How to Store
This dish is best enjoyed right away. But you can store leftovers if you happen to have them.
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.
Frequently Asked Questions
- → Can I use fresh potatoes instead of frozen hashbrowns?
Yes, you can grate fresh potatoes, but make sure to squeeze out excess moisture before using to maintain crispness.
- → What can I use instead of cheddar cheese soup?
Queso dip or a homemade cheese sauce can be great substitutes for cheddar cheese soup in this casserole.
- → How can I make this casserole spicier?
Add diced jalapeños, spicy taco seasoning, or use pepper jack cheese to kick up the heat.
- → Is this dish freezer-friendly?
Yes, once cooled, wrap the casserole tightly and freeze for up to 3 months. Thaw overnight before reheating.
- → How do I reheat leftovers?
Reheat in the oven at 350°F covered with foil for 20–25 minutes, or microwave individual portions for 2–3 minutes.
- → Can I make this casserole vegetarian?
Yes, swap the ground beef for black beans or a meat substitute like soy crumbles for a vegetarian option.