Print

Taco Potato Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Taco Potato Casserole recipe blends ground beef, shredded hash browns, and taco seasoning with a cheesy twist, creating the perfect comfort food. The mix of Rotel tomatoes, cheddar cheese sauce, and Colby jack cheese provides a rich, creamy flavor that’s ideal for any family dinner. Try this easy-to-make dish for a savory and satisfying meal!

Ingredients

Scale
  • 1 pound lean ground beef, 93%-7% blend
  • ¾ cup diced sweet yellow onion (Vidalia onion)
  • 30 ounces frozen shredded hash browns
  • 20 ounces Rotel Original diced tomatoes & green chilies (two 10-ounce cans)
  • 15 ounces mild cheddar cheese sauce
  • 2 ½ cups shredded Colby jack cheese, divided
  • 2 ounces taco seasoning (two 1-ounce packets)
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Preheat oven to 350°F (175°C).
  • In a large skillet, brown ground beef over medium heat until fully cooked, about 7–10 minutes. Drain excess fat.
  • Add diced onions to the skillet and cook until softened, about 5 minutes.
  • In a large mixing bowl, combine cooked ground beef, onions, hash browns, Rotel tomatoes, cheddar cheese sauce, 1 cup shredded Colby jack cheese, taco seasoning, salt, and pepper.
  • Transfer mixture to a greased 9x13-inch baking dish. Spread evenly.
  • Top with remaining 1½ cups of shredded Colby jack cheese.
  • Bake in the preheated oven for 30–35 minutes, or until cheese is melted and bubbly.
  • Let cool for a few minutes before serving.

Notes

  • You can substitute ground beef with ground turkey for a leaner option.
  • Garnish with sour cream, diced green onions, or fresh cilantro for extra flavor.
  • Make it spicier by using hot Rotel or adding jalapeños.

Nutrition

Find it online: https://elianarecipes.com/taco-potato-casserole-recipe/