Taco Potato Casserole
Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito.
Equipment
- 1 9x13 inch Baking Dish Essential for baking the casserole.
- 1 Large Spoon or Spatula For stirring and serving.
- 1 Chef's knife For slicing scallions and dicing cheese.
- 1 Cutting Board For preparing fresh ingredients.
- 1 Oven Mitts For safe handling of hot dish.
Ingredients
Main
- 30 ounces frozen shredded hash brown potatoes
- 1 1/2 pounds 80/20 ground beef
- Two 10-ounce cans diced tomatoes and green chiles such as Rotel
- Two 1-ounce packages taco seasoning
- 4 scallions thinly sliced, white and green parts separated
- 8 ounces processed cheese such as Velveeta, cut into small cubes
- 8 ounces shredded Cheddar about 2 cups
- Sour cream guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Instructions
- Preheat the oven to 400 degrees F.
- Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
- Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
- Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.
Notes
To elevate this simple casserole, consider browning the ground beef separately before adding to the dish; this deepens its flavor and texture. Ensure the hash browns are evenly scattered and not clumped together to promote uniform cooking. For an extra kick, a dash of smoked paprika or a pinch of cayenne can be mixed with the taco seasoning. Don't overbake after adding the Cheddar; you want it melted and bubbly, not dried out. While the recipe uses processed cheese for creaminess, you can substitute with a béchamel sauce base for a more gourmet touch. Always allow a brief resting period after baking for the casserole to set, which makes for cleaner serving. Serve with warm tortillas for a deconstructed burrito experience.