Name: Cheesy Taco Potato Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 1/2 cup water; 1 (10 oz) can diced tomatoes with green chilies (drained); 1 (10.5 oz) can condensed cream of mushroom soup; 1/2 cup sour cream; 3 cups frozen diced or shredded hash brown potatoes (thawed); 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 2 tablespoons chopped green onions (optional)

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If comfort food had a playful Tex-Mex twist, the Cheesy Taco Potato Casserole would be its shining star. Imagine tender hash brown potatoes, hearty taco-seasoned ground beef, and bright bursts of green chilies, all cozily blanketed under a cascade of melted cheddar and Monterey Jack. It’s a casserole that comes together effortlessly but delivers huge on flavor and heartiness—perfect for family dinners, casual gatherings, or whenever you want to treat yourself to a deliciously melty, satisfyingly savory meal.

Cheesy Taco Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

Simplicity meets brilliance with this ingredient lineup! Each component of Cheesy Taco Potato Casserole has a purpose, delivering rich taste, crave-worthy textures, or that golden cheesy color we all love in a baked dish.

Ground beef (1 lb): Adds satisfying heartiness and soaks up the taco seasoning for bold flavor.
Taco seasoning (1 packet): The hero spice blend that brings that unmistakable Tex-Mex personality.
Water (1/2 cup): Helps the spices evenly coat the beef for perfect seasoning in every bite.
Diced tomatoes with green chilies (1 can, 10 oz, drained): Gives juicy tang and a gentle kick that brightens each bite.
Condensed cream of mushroom soup (1 can, 10.5 oz): Adds a creamy backbone, binding everything in decadence.
Sour cream (1/2 cup): For creamy richness and just a touch of tang—this makes the casserole dreamy!
Frozen diced or shredded hash brown potatoes (3 cups, thawed): Your shortcut to potato perfection, softening beneath all the tasty layers.
Cheddar cheese (1 1/2 cups, shredded): Delivers classic sharp, melty goodness and irresistible golden topping.
Monterey Jack cheese (1/2 cup, shredded): Adds creamy meltability and a mild, milky balance.
Chopped green onions (2 tbsp, optional): A fresh, poppy garnish for color and just the right zing.

How to Make Cheesy Taco Potato Casserole

Step 1: Prep the Oven and Dish

Start by preheating your oven to 375°F (190°C). This lets the casserole cook up evenly and develop that golden, bubbly top. Lightly grease a 9×13-inch baking dish, which helps keep every hearty scoop intact and makes for easy serving later on.

Step 2: Brown and Season the Beef

In a large skillet over medium heat, add your ground beef and cook, breaking it apart as you go, until it’s totally brown and no longer pink. Drain off any extra fat for a lighter, less greasy casserole. Sprinkle on the taco seasoning, pour in the water, and stir. Let everything simmer for 3 to 4 minutes so the flavors meld together and the beef becomes deliciously saucy.

Step 3: Combine the Main Mixture

In a big bowl, add your cooked taco beef, drained tomatoes with green chilies, can of cream of mushroom soup, sour cream, and thawed hash brown potatoes. Stir well—this is the moment where creamy, savory, spicy, and hearty all come together for the future Cheesy Taco Potato Casserole magic.

Step 4: Add the Cheese

Fold in 1 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese right into the potato-beef mixture. This loads the inside with cheesy goodness to match the melty top you’ll add soon. Stir gently so those cheese ribbons are evenly tucked throughout.

Step 5: Assemble and Top

Spread the full mixture evenly into your prepared baking dish, smoothing the surface for even heating. Sprinkle over the rest of your cheddar and Monterey Jack cheeses, making sure you cover every corner so the entire top bakes up ooey-gooey and golden.

Step 6: Bake to Perfection

Slide your casserole into the oven and bake for 30–35 minutes. You’re looking for bubbling edges and that heavenly, melted cheese crust. Once done, let the casserole rest for 5–10 minutes, which helps everything set up perfectly for neat, hearty slices.

How to Serve Cheesy Taco Potato Casserole

Garnishes

Sprinkle plenty of fresh chopped green onions over the top for a welcome burst of crispness and color. If you love heat, a few slices of jalapeño or even a drizzle of hot sauce will wake up the whole dish!

Side Dishes

This casserole is full of bold flavors, so simple sides work beautifully. Try it with a crisp green salad, a scoop of black beans, or just a basket of warm tortilla chips for scooping up every creamy, cheesy bite.

Creative Ways to Present

For fun, serve individual portions in mini cast iron skillets, or scoop a spoonful right onto a bed of shredded lettuce with a dollop of guacamole. You can even spoon the Cheesy Taco Potato Casserole into tortillas for hearty, handheld taco wraps!

Make Ahead and Storage

Storing Leftovers

Once it’s cooled, cover any leftover Cheesy Taco Potato Casserole with foil or plastic wrap and refrigerate. It’ll keep beautifully for up to 4 days, making it a brilliant low-effort lunch or quick weeknight meal.

Freezing

If you want to save some for later, this casserole freezes well. Simply wrap portions tightly and store in an airtight container or freezer bag. It’ll stay tasty for up to 2 months, ready for a delicious rescue meal on busy nights.

Reheating

For the best texture, reheat the casserole in a 350°F oven, covered, until heated through. If you’re in a rush, the microwave works too—just cover loosely and heat in bursts, stirring between until steamy and melty again.

FAQs

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a leaner alternative and takes on all those wonderful taco flavors perfectly. It may change the texture slightly, but it’s a great way to lighten things up.

Do I have to use cream of mushroom soup?

No worries if that’s not your favorite. You can swap in cream of chicken or even a homemade condensed soup. Each version will add creaminess and help bind the casserole deliciously.

Can I make Cheesy Taco Potato Casserole ahead of time?

Definitely! Assemble everything the night before, cover tightly, and store in the fridge. When ready to bake, let it sit at room temperature for 15 minutes and then pop it in the oven as directed.

What type Main Course

Both diced and shredded hash browns work well for this recipe. Shredded gives a softer, more blended base, while diced potatoes offer little bites of tender potato throughout.

Will it be spicy?

The base recipe is flavorful but mild. For more heat, add chopped jalapeños, extra green chilies, or your favorite hot sauce to the mix—or keep it mild and let diners spice it up at the table!

Final Thoughts

This Cheesy Taco Potato Casserole brings so much joy to the dinner table with its layers of flavor, gooey comfort, and easy assembly. Try it once, and you’ll have a new family favorite on your hands—so don’t hesitate to give it a whirl and make it your own!

Cheesy Taco Potato Casserole Recipe

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4.5 from 11 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Cheesy Taco Potato Casserole is a comforting Tex-Mex bake that combines seasoned ground beef, creamy soup, and gooey cheeses, all layered with hash browns for a hearty meal the whole family will love.

Ingredients

Scale

Ground Beef Mixture:

1 lb ground beef
1 packet taco seasoning
1/2 cup water

Casserole:

1 (10 oz) can diced tomatoes with green chilies (drained)
1 (10.5 oz) can condensed cream of mushroom soup
1/2 cup sour cream
3 cups frozen diced or shredded hash brown potatoes (thawed)
1 1/2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 tablespoons chopped green onions (optional)

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Instructions

Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook Ground Beef: Brown ground beef in a skillet over medium heat. Drain excess fat, add taco seasoning and water, simmer until thickened.
Combine Ingredients: In a bowl, mix beef, tomatoes, soup, sour cream, and potatoes. Add 1 cup cheddar and 1/4 cup Monterey Jack cheese.
Assemble and Bake: Spread mixture in baking dish, top with remaining cheese. Bake 30–35 mins until bubbly. Rest 5–10 mins before serving. Garnish with green onions.