Name: Taco Hashbrown Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef or ground chicken; 1 small onion, diced; 2 cloves garlic, minced; 1 packet (1 oz) taco seasoning; ½ cup water; 1 can (15 oz) black beans, drained and rinsed; 1 cup frozen corn; 1 can (10 oz) diced tomatoes with green chilies, drained; 1 (20 oz) package frozen shredded hashbrowns, thawed; 2 tbsp olive oil or melted butter; ½ tsp garlic powder; ½ tsp paprika; Salt and pepper to taste; 2 cups shredded Mexican cheese blend; ½ cup sour cream or Greek yogurt (to swirl on top, optional); Diced tomatoes; Sliced green onions; Sliced jalapeños; Chopped cilantro; Avocado slices or guacamole; Salsa or hot sauce; Crushed tortilla chips for crunch

Description

Craving something cheesy, hearty, and full of bold taco flavor? This Taco Hashbrown Casserole brings together crispy potatoes, seasoned beef, melty cheese, and Tex-Mex toppings for a satisfying all-in-one meal. It’s the ultimate comfort food—perfect for family dinners, game day gatherings, or any time you need a quick and delicious baked dish.

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Ingredients

Scale

For the Taco Filling:

1 lb ground beef or ground chicken
1 small onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
½ cup water
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 can (10 oz) diced tomatoes with green chilies, drained

For the Hashbrown Layer:

1 (20 oz) package frozen shredded hashbrowns, thawed
2 tbsp olive oil or melted butter
½ tsp garlic powder
½ tsp paprika
Salt and pepper to taste

For the Cheese Layer:

2 cups shredded Mexican cheese blend
½ cup sour cream or Greek yogurt (to swirl on top, optional)

Toppings (Optional but Delicious):

Diced tomatoes
Sliced green onions
Sliced jalapeños
Chopped cilantro
Avocado slices or guacamole
Salsa or hot sauce
Crushed tortilla chips for crunch

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Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.

Step 2: Cook the Taco Meat
In a large skillet, cook ground beef over medium heat until browned.
Add diced onion and cook for another 3–4 minutes until softened.
Stir in garlic, taco seasoning, and water. Simmer for 2–3 minutes until thickened.
Mix in black beans, corn, and diced tomatoes. Cook for another 2 minutes.
Remove from heat.

Step 3: Prepare the Hashbrowns
In a large bowl, toss thawed hashbrowns with olive oil, garlic powder, paprika, salt, and pepper.
Spread half of the hashbrowns evenly on the bottom of the baking dish.

Step 4: Layer the Casserole
Spoon the taco meat mixture over the hashbrowns.
Sprinkle 1 ½ cups of shredded cheese evenly over the top.
Add the remaining hashbrowns as a final layer.
Top with the remaining ½ cup of cheese and dollops of sour cream if using.

Step 5: Bake It Up
Cover the dish with foil and bake for 30 minutes.
Remove foil and bake uncovered for an additional 15-20 minutes, until the cheese is bubbly and the top is golden brown.

Step 6: Garnish and Serve
Let the casserole rest for 5 minutes before serving.
Top with your favorite taco toppings and enjoy a loaded, satisfying bite every time.

Notes

Thaw Hashbrowns First – They cook more evenly and help create a golden crust.
Customize the Heat – Add jalapeños or chipotle powder for more spice.
Use Fresh Cheese – It melts better and has a creamier texture than pre-shredded.
Make It Ahead – Assemble the casserole the night before and refrigerate. Just add 5-10 minutes to baking time.
Swap Proteins – Try it with ground turkey, shredded chicken, or even crumbled tofu.

Prep Time: 15 minutes
Cook Time: 45 minutes
Cuisine: Tex-Mex