Hashbrown Taco Casserole

Cheesy Taco Hashbrown Casserole in a baking dish topped with olives, tomatoes, jalapenos, and sour cream.

Hashbrown Taco Casserole

This easy recipe has all the Tex-Mex flavors you love! It's filled with seasoned ground beef, spices, and cheesy hash browns, and it's good enough to gather around the table!

Course Lunch or Dinner

Cuisine American, TexMex

Prep Time 10

Cook Time 35

Resting time 10

Total Time 55

Servings servings

Calories 330kcal

Author Deb Clark

Ingredients

1 pound lean ground beef or turkey
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

You can use diced or shredded frozen hash browns.

Nutrition