Bold, cheesy, and loaded with crispy shredded potatoes, taco hashbrown casserole combines ground beef, onions, and cheddar soup into one craveable dish.
Imagine taco night and a hashbrown breakfast casserole fell in love. Now picture that baked into one cozy, golden skillet.
This taco hashbrown casserole is what happens when classic comfort food gets a little sassy. You’ve got seasoned ground beef, tender hashbrowns, gooey cheese… and a smell that practically hugs you when it comes out of the oven. It’s hearty, cheesy, slightly crispy around the edges, and totally stress-free to throw together.
Whether it’s a low-key dinner night, a casual weekend potluck, or just a Wednesday that needs cheering up, this one fits the bill. Oh—and toppings! The sky’s the limit here: sour cream, salsa, guac, maybe even a little crushed corn chip if you’re feeling dangerous.
Table of Contents
Why You’ll Love this Taco Hashbrown Casserole
No complicated moves here—nothing sautéed three times or folded like a Parisian crepe. Just simple, familiar ingredients packed into something warm and inviting.
- Crowd-friendly comfort food: It fills up a 9×13 dish and feeds a small crowd with minimal effort. Big group? Boom—this one’s your hero.
- Ridiculously simple to make: You brown, stir, sprinkle, and bake. Measuring spoons barely break a sweat.
- Make-ahead potential: You can fully assemble it ahead of time and just pop it in the oven when ready (yes, even on a Monday).
- Freezer-friendly: Got leftovers? Lucky you. Reheat like a champion, or freeze a portion for solo dinners.
- Taco vibes in casserole form: Think seasoned beef, cheddar, and that cozy potato base. A whole different kind of taco night.
- Customizable to your spice tolerance: Want heat? Toss in jalapeños. Prefer it mild? No judgment. Ranch dressing is probably welcome, too.
Ingredient Notes
This one’s not fussy, but a few quick notes can help you steer it in any direction your taste buds fancy.
- Ground beef: I usually go for 85/15 here. It adds flavor without going overboard on grease. Ground turkey totally works if that’s your vibe.
- Onion: A medium yellow onion works great. Dice it up fine so it melds right into the mix. Shallots would be a fancy (delicious) twist.
- Garlic: Fresh minced garlic is worth it. The smell when it hits the pan? Unreal.
- Taco seasoning: I use a classic store packet, but if you’ve got a homemade blend, even better. Spicy or mild—dealer’s choice.
- Frozen shredded hashbrowns: Grab the plain, unseasoned kind for more control. Let them thaw a bit so they mix easier.
- Cheddar cheese soup: Yep, the canned kind. It acts like a saucy glue that pulls everything together. Feel free to whisper a little “thank you” to Campbells.
- Mexican cheese blend: Melty, stretchy, and golden. You could sub in sharp cheddar or pepper jack if you want more bite.
How To Make This Taco Hashbrown Casserole
Alright, apron on and let’s do this. It’s all very chill—no special skills needed.
- Preheat your oven and grease the dish: Set your oven to 375°F. A quick spritz of non-stick spray in a 9×13 pan saves you from scraping stuck cheese later. Trust.
- Brown the beef and onions: Heat a large skillet over medium and toss in the ground beef and diced onion. Stir often, breaking it up with a wooden spoon. Cook until the beef is… well, cooked, and the onions look soft and happy.
- Add garlic and season it up: Stir in the minced garlic and taco seasoning. Cook for a solid minute until your kitchen smells like it’s hosting a taco party. Then turn off the heat.
- Mix it all together: If your skillet’s jumbo-sized, stir in the hashbrowns, cheddar soup, and 1.5 cups of the shredded cheese right there. Otherwise, dump it all into a big bowl and mix like you mean it.
- Assemble the casserole: Scrape the whole glorious mess into your greased dish and spread it evenly. Sprinkle the rest of the cheese on top—you deserve the full cheesy edge-to-edge experience.
- Bake to golden bubbly glory: Slide it into the oven for 25–30 minutes. You’re looking for melty, slightly bronzed cheese on top. A little bubbling around the edges means you’re golden.
- Cool briefly and top it off: Let it sit for 5 minutes while you prep toppings. Sour cream, guac, fresh cilantro… whatever’s calling your name.
Storage Options
This casserole is the gift that keeps on giving. Let any leftovers cool completely, then wrap the dish (or individual servings) tightly and pop it in the fridge. It’ll last 3 to 4 days without complaint.
Now, if you’re freezer-happy like I am, yes—you can freeze it. Either freeze it whole before baking (just label everything, future-you will thank you) or freeze leftovers after baking. Just be sure it’s tightly wrapped so no freezer funk sneaks in.
Reheating’s easy. For fridge-stored slices, microwave ‘em until hot, or pop portions into a 350°F oven for 15–20 minutes if you like things crispier. If frozen, thaw overnight for best results, then heat the same way. Add a fresh sprinkle of cheese before reheating if you want to reinstate the cheese crown. Highly recommended.
Variations and Substitutions
Once you’ve made this once, it starts evolving. The bones stay the same, but you’ve got a lot of elbow room for expression.
- Ground turkey or chicken: If you’re looking to lighten things up a touch, these are solid swaps. Still flavorful, still satisfying.
- Veggie version: Skip the meat and sauté mushrooms, zucchini, or black beans instead. You may need a bit more seasoning, though.
- Spice it up: Stir in a chopped jalapeño, canned green chiles, or even a dash of hot sauce if you want to crank the heat a little.
- Different soup base: Not into cheddar soup? Cream of mushroom or even cream of poblano can work here for a funky twist.
- Add-ins galore: I’ve been known to toss in a handful of corn or drained black beans for extra texture (and to feel like I’m sneaking in vegetables).
- Cheese remix: If you’ve got leftover mozzarella chilling in your drawer, use it. Same for Monterey Jack, queso fresco, or anything melty.
What to Serve with Taco Hashbrown Casserole
Since this casserole is already pretty complete, sides are optional but never unwelcome. Great for dressing things up or just clearing the fridge.
- A crisp green salad with lime vinaigrette gives this a lighter counterbalance. It adds crunch, freshness, and a teeny bit of virtue to your plate.
- Tortilla chips and homemade dip (spinach artichoke? bean? guac?) work beautifully. Crunchy sides always win with melty mains.
- Roasted vegetables like zucchini, corn, or bell peppers make a rainbow moment next to this golden brown wonder. Roast them in taco seasoning for a matchy-matchy vibe.
- A sweet finish like these cinnamon roll cookies brings things full circle if you’re going all out. Yes, casserole parties deserve dessert too.
Frequently Asked Questions
Can I make this taco hashbrown casserole ahead of time?
Absolutely! You can fully assemble it up to a day in advance. Just cover it with foil and store it in the fridge. When you’re ready to bake, uncover and pop it into the oven as usual. You may need to add an extra 5 minutes if it’s going in cold.
Do I need to thaw the hashbrowns first?
Technically, you can throw them in frozen, but they’ll be much easier to mix if you let them thaw a bit. I like to leave the bag on the counter for 20–30 minutes while I prep everything else. No stress if they’re still a little frosty when they go in.
Can I freeze leftovers?
Yes, and they freeze like champs. Let leftovers cool completely, then wrap individual portions in foil or use airtight containers. They’ll hold well for up to 2 months. You can thaw them in the fridge overnight and reheat in the oven or microwave when hunger strikes.
What toppings go best with this casserole?
You’ve got sooo many options. I like a dollop of sour cream, a spoon of pico, chopped fresh cilantro, or even a few crunched-up tortilla chips on top. Guacamole totally counts as a topping too. Basically, anything you’d pile on a taco works here.
Taco Hashbrown Casserole
Ingredients
Main Ingredients
- 1 lb (454 g) ground beef (85/15 recommended, or ground turkey/chicken)
- 1 medium yellow onion diced
- 2-3 cloves (2-3) garlic minced
- 1 packet (28 g) taco seasoning or about 2.5 Tbsp homemade
- 1 bag (567 g) frozen shredded hashbrowns about 20 oz, thawed
- 1 can (298 g) cheddar cheese soup 10.5 oz can (such as Campbell’s)
- 2 cups (200 g) shredded Mexican cheese blend divided, or use cheddar/pepper jack
Optional and for serving
- sour cream for serving
- salsa or pico de gallo for serving
- guacamole for serving
- chopped cilantro for serving
- crushed tortilla chips for serving
Equipment
- 9x13 inch Baking Dish
- Large skillet
- Mixing bowl (optional)
- wooden spoon
- Oven
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray.
- In a large skillet over medium heat, cook the ground beef and diced onion, breaking up the beef, until the meat is browned and onions are soft. Drain excess fat if needed.
- Add minced garlic and taco seasoning to the skillet. Stir and cook for 1 minute until fragrant. Remove from heat.
- Add thawed hashbrowns, cheddar cheese soup, and 1 1/2 cups of shredded cheese to the skillet (or to a large bowl if the skillet isn’t big enough). Mix until well combined.
- Spread the mixture evenly in the prepared baking dish. Sprinkle remaining 1/2 cup cheese over the top.
- Bake for 25–30 minutes, until hot and cheese is melted and bubbly. A little browning around the edges is perfect.
- Remove from oven and let cool 5 minutes. Add your favorite toppings, slice, and serve.
Notes
Storage: Leftovers can be refrigerated up to 4 days or frozen for up to 2 months. Reheat in oven or microwave.
