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)
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.
Notes
- For extra spice, add jalapeños or hot sauce.
- Substitute cream of chicken soup if desired.
- Serve with tortilla chips or a side salad.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
