Taco Hashbrown Casserole
A one-skillet taco hashbrown casserole: ground beef browned with onion and taco seasoning, folded with thawed shredded hash browns, sour cream and sharp cheddar, then baked in the same cast-iron skillet until golden. About 50 minutes, 15 of them hands-on, and it serves eight with sour cream and diced tomato.
Ingredients
Taco Beef
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 1 lb ground beef 85/15
- 2 cloves garlic minced
- 1 packet taco seasoning about 2 1/2 tablespoons
Potatoes and Binder
- 20 oz frozen shredded hash browns thawed and squeezed dry
- 1 cup sour cream full fat
- 2 cups sharp cheddar cheese shredded from a block, divided
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
For Serving
- sour cream
- diced tomato
- sliced green onion or cilantro optional
Equipment
- 9x13 inch Baking Dish
- Large skillet
- Mixing bowl (optional)
- wooden spoon
- Oven
Instructions
Brown the Beef
- Start the onion. Set the oven to 375°F (190°C). Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat and cook the onion for 3 minutes, until it starts to soften.
- Add the beef. Tip the ground beef into the skillet with the garlic.
- Season. Sprinkle the taco seasoning over the raw beef.
- Stir it through. Break the beef up with a spatula and stir until the seasoning coats everything.
- Brown. Cook for 6 to 8 minutes, until the beef is browned with no pink left and the onion is soft. Spoon off all but about a tablespoon of fat and take the skillet off the heat.
Fold in the Potatoes
- Add the hash browns. Add the squeezed hash browns to the skillet a few handfuls at a time with tongs.
- Mix. Turn the potatoes through the beef until no dry clumps remain.
- Bind with sour cream. Spoon the sour cream over the top with the salt, pepper and 1 cup of the cheddar. Fold until evenly creamy, then press the mixture into an even layer.
Bake and Serve
- Top and bake. Scatter the remaining 1 cup of cheddar over the top and bake uncovered for 25 to 30 minutes, until the cheese is melted and golden in patches and the edges bubble and brown against the pan.
- Rest and serve. Let the skillet stand for 5 minutes, then scoop onto plates and serve with sour cream, diced tomato and any other taco toppings.
Notes
Baking dish: brown the beef in any skillet, mix everything in a bowl and spread it in a greased 9-by-13-inch dish. Bake uncovered at 375°F for 25 to 30 minutes.
Make ahead: assemble through the folding step, cover and refrigerate up to 24 hours, keeping the topping cheese separate. Bake from cold for 35 to 40 minutes.
Storage: cool within 2 hours and refrigerate covered up to 4 days. Reheat portions in a skillet with a teaspoon of oil, or in the microwave. Freeze baked portions up to 2 months.
Substitutions: one 10.5-ounce can of cheddar cheese soup for the sour cream, with no added salt; ground turkey with an extra tablespoon of oil; two 15-ounce cans of black beans for a vegetarian version; pepper Jack or a Mexican blend for the cheddar.
Doneness: the cheese is melted and golden in patches, the edges bubble and brown against the pan, and the center is hot. Rest 5 minutes before serving.
Nutrition values are an estimate.
Nutrition
Calories: 380kcal | Carbohydrates: 20g | Protein: 19g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 720mg | Potassium: 420mg | Fiber: 2g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 260mg | Iron: 2mg