Craving the bold flavors of tacos with the cozy comfort of a cheesy casserole? This Taco Hashbrown Casserole is the perfect one-dish meal! It combines crispy hashbrowns, seasoned beef, melty cheese, and taco toppings into a layered, crowd-pleasing bake that’s ideal for busy weeknights, potlucks, or weekend game days.
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Why You’ll Love This Recipe
Hearty & Satisfying – A filling all-in-one meal
Taco Flavor in Every Bite – Seasoned meat, cheese, and toppings
Simple Ingredients – Pantry and freezer staples
Crowd Favorite – Great for families, parties, or potlucks
Easy to Make Ahead – Assemble and bake later
Ingredients You’ll Need
1 lb ground beef (or ground chicken or turkey)
1 small onion, diced
1 packet taco seasoning (or 2 tbsp homemade blend)
1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
1 can (15 oz) corn, drained
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
3 cups frozen shredded hashbrowns, thawed
2 cups shredded cheddar cheese, divided
½ cup sour cream
Salt and black pepper to taste
Chopped green onions, tomatoes, and jalapeños for garnish (optional)
Crushed tortilla chips (optional, for crunch)
Tools You’ll Need
Skillet
9×13-inch baking dish
Mixing bowls
Spatula or spoon
Aluminum foil
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Cook the Meat
In a skillet over medium heat, cook the ground beef and onion until the meat is browned and cooked through.
Drain excess grease.
Stir in taco seasoning, diced tomatoes with chilies, and corn. Cook for 2–3 minutes to combine.
Step 3: Mix the Creamy Base
In a large mixing bowl, combine the cream of mushroom soup, sour cream, 1½ cups shredded cheese, and hashbrowns.
Add a pinch of salt and pepper to taste. Stir until well mixed.
Step 4: Layer the Casserole
Spread half of the hashbrown mixture in the bottom of the baking dish.
Add the taco meat mixture evenly over the top.
Spread the remaining hashbrown mixture on top of the meat.
Sprinkle with the remaining ½ cup cheese.
Step 5: Bake
Cover loosely with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes, until bubbly and golden brown on top.
Step 6: Garnish and Serve
Let rest for 5 minutes.
Top with green onions, diced tomatoes, jalapeños, and crushed tortilla chips if desired.
Serve warm with sour cream or salsa on the side.
Tips for the Best Taco Hashbrown Casserole
Thaw Hashbrowns – Prevents excess moisture
Use Freshly Grated Cheese – Melts better than pre-shredded
Customize the Protein – Great with chicken or black beans too
Add a Kick – Mix in chopped green chilies or cayenne
Serving Suggestions
Serve with:
Side salad with lime vinaigrette
Refried beans or Mexican rice
Chips and guacamole
Fresh fruit or agua fresca
Perfect for:
Weeknight dinners
Casual entertaining
Potluck meals
Weekend leftovers
How to Store & Reheat
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Wrap tightly and freeze unbaked or baked casserole for up to 2 months
Reheat: Bake at 350°F until hot, or microwave individual servings for 1–2 minutes
Frequently Asked Questions
Can I use tater tots instead of hashbrowns?
Yes! Just layer them on top and bake as directed—no need to mix in.
Is it spicy?
It has mild heat from the taco seasoning and tomatoes with chilies. Adjust spice level as needed.
Can I make it vegetarian?
Absolutely—swap the meat for black beans, lentils, or a plant-based ground.
Can I make it ahead?
Yes—assemble the casserole and refrigerate up to 24 hours before baking.
Final Thoughts
Taco Hashbrown Casserole brings together the best of two worlds: the zesty, craveable flavors of tacos and the heartwarming comfort of a cheesy potato bake. It’s easy, adaptable, and always a hit with both kids and adults.
Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Taco Hashbrown Casserole turns out.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Cuisine: Tex-Mex American
Nutritional Information (Per Serving):
Calories: 490 | Protein: 24g | Carbohydrates: 28g | Fat: 32g | Fiber: 3g | Sodium: 720mg
Taco Hashbrown Casserole
- Total Time: 1 hour
Description
Craving the bold flavors of tacos with the cozy comfort of a cheesy casserole? This Taco Hashbrown Casserole is the perfect one-dish meal! It combines crispy hashbrowns, seasoned beef, melty cheese, and taco toppings into a layered, crowd-pleasing bake that’s ideal for busy weeknights, potlucks, or weekend game days.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
1 lb ground beef (or ground chicken or turkey)
1 small onion, diced
1 packet taco seasoning (or 2 tbsp homemade blend)
1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
1 can (15 oz) corn, drained
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
3 cups frozen shredded hashbrowns, thawed
2 cups shredded cheddar cheese, divided
½ cup sour cream
Salt and black pepper to taste
Chopped green onions, tomatoes, and jalapeños for garnish (optional)
Crushed tortilla chips (optional, for crunch)
Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Cook the Meat
In a skillet over medium heat, cook the ground beef and onion until the meat is browned and cooked through.
Drain excess grease.
Stir in taco seasoning, diced tomatoes with chilies, and corn. Cook for 2–3 minutes to combine.
Step 3: Mix the Creamy Base
In a large mixing bowl, combine the cream of mushroom soup, sour cream, 1½ cups shredded cheese, and hashbrowns.
Add a pinch of salt and pepper to taste. Stir until well mixed.
Step 4: Layer the Casserole
Spread half of the hashbrown mixture in the bottom of the baking dish.
Add the taco meat mixture evenly over the top.
Spread the remaining hashbrown mixture on top of the meat.
Sprinkle with the remaining ½ cup cheese.
Step 5: Bake
Cover loosely with foil and bake for 25 minutes.
Remove foil and bake another 10–15 minutes, until bubbly and golden brown on top.
Step 6: Garnish and Serve
Let rest for 5 minutes.
Top with green onions, diced tomatoes, jalapeños, and crushed tortilla chips if desired.
Serve warm with sour cream or salsa on the side.
Notes
Thaw Hashbrowns – Prevents excess moisture
Use Freshly Grated Cheese – Melts better than pre-shredded
Customize the Protein – Great with chicken or black beans too
Add a Kick – Mix in chopped green chilies or cayenne
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Tex-Mex American
