Taco Hash Brown Casserole blends savory taco flavors and your favorite toppings. This is a dinner that satisfies the whole family on busy weeknights!
Plus, this simple recipe is packed with savory taco meat, hearty hash browns, lots of cheese, and all of the fixings. It's a filling comfort food that will make a great addition to your regular meal rotation!
Why You'll Love Taco Hash Brown Casserole
This casserole is one of my favorite weeknight dinners because everything bakes together in one dish. The taco-seasoned beef creates a flavorful filling, while the frozen hash browns soak up all those savory juices without becoming mushy. Finish it with a layer of melted cheddar cheese and your favorite taco toppings for a dinner that's both hearty and easy to customize.
Notice how that paragraph isn't just saying "it's cheesy and delicious." It's giving the reader useful information about what to expect from the recipe.
Hashbrown Taco Casserole
Ingredients
- 1 pound lean ground beef, turkey or chicken
- 1 onion diced
- 1 red bell pepper diced
- 1 15-ounce can black beans rinsed and drained
- 2 1-ounce packets taco seasoning
- ¼ cup water
- 1 15-ounce canned corn drained
- 10 ounce can of Ro*tel (canned diced tomatoes with green chilies)
- 10.5 ounce can cream of chicken soup
- ½ cup sour cream
- 30 ounce bag of frozen diced hash browns with onions and bell peppers.
- 2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 375 degrees. Spray a 9x13 casserole dish with non-stick cooking spray. Set aside.
- In a large stockpot or large fry pan, brown the ground beef, with the diced onions and bell pepper. When there is no longer any pink, drain if desired.
- Add the taco seasoning, Rotel (undrained), drained corn, black beans, water and cream of chicken soup to the taco meat. Stir well to combine and simmer for five minutes.
- In a large mixing bowl, add the hashbrown potatoes, cream of chicken soup, sour cream, and 1 cup of shredded cheese. Add the taco mixture and mix well to combine. Spoon the taco potato mixture into the prepared baking dish.
- Cover tightly with aluminum foil and place in the preheated oven for 35-40 minutes.
- Remove the foil and add the remaining cheese. Place under the broiler for 1-2 minutes to melt and brown the cheese.
- Allow to sit loosely covered with foil for 10 minutes. Serve topped with your favorite taco fixings. Enjoy!
Notes
Nutrition
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Ingredients
Please refer to the printable recipe card below for the specific measurements.
Instructions
This is an overview of the instructions. For complete directions, check this recipe card.
FAQ's
Yes, ground beef needs to be cooked first.
Nope, thawing is not necessary! You can add them straight from the freezer.
I prefer Southern-style diced hash browns because they hold their shape and already include onions and peppers. Shredded hash browns also work, but the casserole will have a softer texture.
Yep, this is a great recipe to prep ahead! Follow the directions as written, covering the baking dish with foil. However, instead of putting it in the oven, store it in the refrigerator for up to one day. Then, bake as instructed the next day when dinner time rolls around!
Sure! First, follow the steps to brown the beef and mix the ingredients. However, instead of spreading it in a baking dish, add it to the bottom of your slow cooker. Then, cook slow cooker taco potato casserole on high for two to two-and-a-half hours, or on low for four.
Yes! Cream of mushroom, cream of celery, or even cheddar cheese soup all work well in this casserole. Each one gives the sauce a slightly different flavor while keeping it creamy and hearty.
Tips and variations
- Be sure to put a tight layer of foil over the casserole dish to lock in all the heat while baking. It keeps the meal moist and delicious!
- If you prepped the hash brown taco casserole ahead, let the baking dish sit at room temperature for 30 minutes. Cold glass can crack in a hot oven.
Next time, experiment with another favorite type of cheese. Cheddar is an all-around tasty choice, but Pepper Jack or a Mexican blend would be great, too.
Craving more
If you love this Taco Hash Brown Casserole, don't stop there-these other hearty casseroles are calling your name! Taco Salad Casserole is loaded with juicy beef, refried beans, peppers, and a crunchy layer of Doritos. And if you're a tater tot fan (who isn't?), the Mexican Tater Tot Casserole is a cheesy, golden brown crowd-pleaser that always disappears fast. Or the Burrito Casserole - layered, beefy taco goodness!
Each recipe is easy, filling, and absolutely worth adding to your dinner rotation!
Let's taco 'bout the sides
Looking to round out your meal? Serve this cheesy casserole with a fresh green salad or a side of crunchy corn chips and salsa for extra taco night vibes. A scoop of guacamole or a dollop of sour cream on top never hurts either. And if you really want to go all out, add a side of Mexican street corn or a chilled fruit salad to balance the heat.
Wrapping it up
Taco night doesn't always have to mean shells and tortillas. This casserole brings all those familiar flavors together in one hearty dish that's easy to assemble and even better as leftovers.
When you make it, I'd love to hear how you served it. Leave a comment below and a ⭐⭐⭐⭐⭐ rating if it becomes a favorite at your table!
Regina says
This is really questions. The ingredients call for 3/4 c water. It is not mentioned in the instructions. Im guessing its used in the meat mixture?
Also the instructions for the meat mixture states to add the cream of chicken soup. The potato mixture also states to add cream of chicken soup. However the ingredient list show only a can of soup. It is supposed to be 2 cans?
Thanks got clarifying.
Debra Clark says
My apologies Regina, for this recipe, you'll use just one can of cream of chicken soup. I just went through the recipe and clarified the rest of it. Thanks so much for bringing it to my attention.
Lois says
This looks just wonderful. So tasty. Will be making it very soon.
Debra Clark says
Fantastic, enjoy the casserole Lois!