Taco Hashbrown Casserole (Printer-Friendly)

Comfort food with beef, hashbrowns, and cheese, baked to golden perfection.

# What You’ll Need to Cook:

01 - 1 pound ground beef

02 - 1 small onion, finely chopped

03 - 2 cloves garlic, minced

04 - 1 packet taco seasoning (about 1 ounce)

05 - 3 cups frozen shredded hashbrowns

06 - 1 can (10.5 ounces) cheddar cheese soup

07 - 2 cups shredded Mexican cheese blend, divided

01 - Preheat oven to 375°F and grease a 9×13-inch baking dish with non-stick spray.

02 - Cook ground beef and chopped onions in a skillet over medium heat until beef is browned and onions are soft.

03 - Stir in minced garlic and taco seasoning. Cook for 1 minute until fragrant, then remove from heat.

04 - In a large bowl, mix hashbrowns, cheese soup, 1 1/2 cups of cheese, and the cooked beef mixture.

05 - Spread the mixture evenly in the prepared dish and top with the remaining 1/2 cup of cheese.

06 - Bake uncovered for 25–30 minutes until the top is melted and golden brown.

07 - Let the casserole rest for 5 minutes before garnishing with desired toppings and serving.

01 - Add hashbrowns straight from the freezer for best texture.

02 - Cover loosely with foil for the first 15 minutes to prevent over-browning.

03 - Swap cheddar cheese soup with queso dip for added flavor.

04 - Include black beans or corn for extra substance and flavor.