Taco Hashbrown Casserole
Bold, cheesy, and loaded with crispy shredded potatoes, taco hashbrown casserole combines ground beef, onions, and cheddar soup into one craveable dish. A comfort food mashup of taco night and hashbrown breakfast casserole, baked to golden perfection in a 9x13 pan. Simple, hearty, and totally customizable with your favorite taco toppings.
8
servings
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
Variations: Use ground turkey, chicken, or black beans for a lighter or vegetarian casserole. Spice it up with jalapeños or hot sauce, or swap in cream of mushroom soup for cheddar. Add corn or beans for extra texture.
Storage: Leftovers can be refrigerated up to 4 days or frozen for up to 2 months. Reheat in oven or microwave.
Storage: Leftovers can be refrigerated up to 4 days or frozen for up to 2 months. Reheat in oven or microwave.
Nutrition
Calories: 390kcal | Carbohydrates: 22g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 950mg | Potassium: 490mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 7mg | Calcium: 290mg | Iron: 2.5mg