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Craving a hearty, comforting dish that’s easy to whip up? This Taco Potato Casserole is your answer. Combining the bold flavors of taco-seasoned beef, black beans, and corn with creamy hash browns and gooey cheddar cheese, it’s a crowd-pleaser that’s perfect for any night of the week. Let’s dive in and get cooking!
Taco Potato Casserole Recipe
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can drained and rinsed black beans
- 1 can drained corn
- 1 can diced tomatoes with green chilies
- 4 cups frozen hash brown potatoes
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 0.5 cup chopped green onions
Instructions:
- Preheat oven to 350°F (175°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add taco seasoning, black beans, corn, and diced tomatoes to the skillet. Stir to combine.
- In a large mixing bowl, combine hash brown potatoes, sour cream, and 1 cup of shredded cheddar cheese.
- Spread the hash brown mixture evenly in a greased 9x13 inch baking dish.
- Pour the beef mixture over the hash brown layer.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in preheated oven for 45 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
What You Will Need
Read more: Taco Spaghetti Casserole Recipe
What you will need to make Taco Potato Casserole
- Ground beef: Adds hearty protein and rich flavor, forming the base of the casserole.
- Taco seasoning: Infuses the dish with classic Mexican spices, enhancing the overall taste.
- Black beans: Provides fiber and a creamy texture, complementing the beef.
- Corn: Adds sweetness and a bit of crunch, balancing the savory elements.
- Diced tomatoes with green chilies: Brings acidity and a mild heat, brightening the dish.
- Hash brown potatoes: Creates a crispy, comforting layer that pairs well with the other ingredients.
- Shredded cheddar cheese: Melts into a gooey, flavorful topping, tying everything together.
- Sour cream: Adds creaminess and a slight tang, enriching the casserole.
- Green onions: Provides a fresh, sharp garnish, adding color and a bit of bite.
Tools and Instruments Required
What tools/instruments will be needed to make Taco Potato Casserole Recipe
- Skillet: Essential for browning ground beef and mixing in taco seasoning, beans, corn, and tomatoes.
- Mixing bowl: Needed to combine hash brown potatoes, sour cream, and shredded cheese evenly.
- Baking dish: Used to layer the hash brown mixture and beef mixture for baking.
- Oven: Required to bake the casserole until the cheese is melted and bubbly.
- Spatula: Helps in spreading and layering mixtures evenly in the baking dish.
Taco Potato Casserole Recipe
A delicious and easy-to-make casserole combining the flavors of tacos and potatoes.
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Ingredients:
Main Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes with green chilies
- 4 cups frozen hash brown potatoes
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 0.5 cup chopped green onions
Instructions:
- Preheat oven to 350°F (175°C).
- In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Add taco seasoning, black beans, corn, and diced tomatoes to the skillet. Stir to combine.
- In a large mixing bowl, combine hash brown potatoes, sour cream, and 1 cup of shredded cheddar cheese.
- Spread the hash brown mixture evenly in a greased 9x13 inch baking dish.
- Pour the beef mixture over the hash brown layer.
- Top with the remaining 1 cup of shredded cheddar cheese.
- Bake in preheated oven for 45 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes:
This casserole is a crowd-pleaser and can be made ahead of time. Just reheat before serving.
Read more: Taco Biscuit Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover tightly with plastic wrap and then aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don’t bake it.
- Wrap tightly with plastic wrap, then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
For a twist, try adding a layer of crushed tortilla chips on top of the hash brown mixture before baking for extra crunch.
Frequently Asked Questions
FAQ:
Can I use ground turkey instead of ground beef?
Yes, ground turkey works well as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
Can I make this dish ahead of time?
Yes, you can assemble it ahead and refrigerate. Bake when ready.
Is it possible to freeze this casserole?
Yes, freeze before baking. Thaw overnight in the fridge before cooking.
What can I serve with this casserole?
Serve with a side salad or some tortilla chips and salsa.
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