Create the perfect fusion of Tex-Mex flavors and comfort food with my Taco Hashbrown Casserole! Combine crispy hashbrowns, seasoned ground beef, melty cheese, and all the zesty goodness of your favorite tacos in a one-pan wonder. Make this casserole as a crowd-pleasing dinner or a make-ahead meal for busy weeknights. Serve with your favorite tex-mex toppings, for bold flavors with minimal effort.
Serve my Cottage Cheese Queso for even more flavors, or try my Mexican Beef and Rice Skillet for a similar dish, made with rice.
If you want to try more of my delicious casseroles, I highly recommend my Cabbage Roll Casserole or my Caprese Zucchini Casserole.
Ingredients
Find below the list of ingredients I used to make my Taco Hashbrown Casserole.
- Ground Beef
- White Onion
- Bell Pepper
- Cheddar Cheese Soup Concentrate
- Taco Seasoning
- Pickled jalapeno slices
- Grated Cheddar Cheese
- Frozen Shredded Hashbrowns
See recipe card for quantities.
Instructions
Start by preheating your oven to 400F. Grease a 9"x13" baking dish with non-stick spray or butter.
Place the ground beef, chopped bell, and chopped onion in a large frying pan. Cook until the ground beef is fully cooked.
Transfer the ground beef mixture to a large bowl. Add the can of cheese soup to the bowl.
Add the chopped jalapenos and the taco seasoning to the bowl and mix everything together.
Fold in the frozen hashbrowns and half of the grated cheese into the meat mixture. Stir gently so that the hashbrowns do not break apart too much.
Transfer the taco hashbrown mixture to the prepared baking dish. Level out the mixture in the dish and then sprinkle the remaining grated cheese on top. Place in the preheated oven, uncovered, for 30 minutes. Remove from the oven and let it rest for 5 minutes before serving. Top with your favorite toppings, like sour cream and salsa.
Substitutions
- Meat - Replace the ground beef with ground chicken, turkey, or any type of ground meat or meat substitute will work for this recipe.
- Vegetables - Add other ingredients to this casserole, like black olives, green onion, chopped fresh tomatoes and/or cilantro.
- Cheese - Use any type of grated cheese in this recipe to change up the flavor.
Storage
Store an leftover Taco Hashbrown Casserole in air tight containers. Place in the refrigerator for 2-3 days of in the freezer for up to month. This casserole stores very well and is great to portion out into lunches.
Recipe
Taco Hashbrown Casserole
Ingredients
- 1 pound Lean Ground Beef
- ½ large White Onion diced
- 1 piece Red Bell Pepper cored and diced
- 284 ml Cheddar Cheese Soup Concentrate
- 2 tablespoon Pickled Jalapeno finely chopped
- 2 tablespoon Taco Seasoning
- 2 cups Shredded Cheddar Cheese divided
- 650 grams Frozen Shredded Hashbrowns
Instructions
- Start by preheating your oven to 400F. Grease a 9"x13" baking dish with non-stick spray or butter.
- Place the ground beef, chopped bell, and chopped onion in a large frying pan. Cook until the ground beef is fully cooked.
- Transfer the ground beef mixture to a large bowl. Add the can of cheese soup to the bowl.
- Add the chopped jalapenos and the taco seasoning to the bowl and mix everything together.
- Fold in the frozen hashbrowns and half of the grated cheese into the meat mixture. Stir gently so that the hashbrowns do not break apart too much.
- Transfer the taco hashbrown mixture to the prepared baking dish. Level out the mixture in the dish and then sprinkle the remaining grated cheese on top. Place in the preheated oven, uncovered, for 30 minutes.
- Remove from the oven and let it rest for 5 minutes before serving. Top with your favorite toppings, like sour cream and salsa.
Incredible recipe. Made it with my family and everyone loved it. Also froze and reheated well.
I'm so glad your family enjoyed it! Enjoy the leftovers! 🙂