I made this Taco Hashbrown Casserole Recipe on a busy weeknight when I wanted something comforting, cheesy, and filling without spending hours in the kitchen. The moment it came out of the oven, the smell alone told me it was going to be a hit.
I loved how the crispy hashbrowns soaked up all those bold taco flavors. After one bite, I knew this was going straight into my regular dinner rotation. If you enjoy easy casseroles with big flavor, you might also enjoy the Creamy Boursin Chicken Recipe for a rich, savory dinner option.
Ingredients
Here’s a quick intro before we dive in: every ingredient in this taco hashbrown casserole plays an important role in creating that creamy, savory, and slightly crispy texture. I’ve added small tips beside each one based on what worked best for me.
- Ground beef – 1 pound (I prefer lean ground beef so the casserole stays flavorful without becoming greasy)
- Taco seasoning – 1 packet or about 2 tablespoons homemade (this brings bold Tex-Mex flavor; you can reduce it slightly if cooking for kids)
- Cream of mushroom soup – 1 can, 10.5 oz (creates the creamy base; stir well so there are no lumps)
- Sour cream – 1 cup (adds richness and balances spice; full-fat gives the best texture)
- Shredded hashbrown potatoes – 30 ounces, frozen and thawed (thawing first helps them cook evenly and avoids extra moisture)
- Shredded cheddar cheese – 2 cups (freshly grated cheese melts smoother than pre-shredded)
- Onion – ½ cup, finely chopped (adds mild sweetness and depth to the beef)
- Salt – ½ teaspoon (enhances flavor without overpowering the seasoning)
- Black pepper – ¼ teaspoon (adds warmth and balances the creaminess)
Note: This ingredient quantity makes approximately 6 to 8 servings.
Variations
Before starting, it’s good to know how flexible this casserole is. You can easily tweak it to match dietary needs or personal taste preferences.
For a chicken version, swap the ground beef with cooked, shredded chicken and use the same taco seasoning. If you want a completely different dinner idea with shredded chicken, the One-Pot Chicken and Dirty Rice Recipe is also a great, hearty option.
If you’re dairy-free, use plant-based sour cream and cheese alternatives that melt well. To boost flavor, add a small can of diced green chilies or a layer of black beans. You can also mix in corn for a slightly sweet crunch that pairs nicely with the spices.
Cooking Time
Here’s a quick breakdown so you can plan your cooking smoothly:
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Equipment You Need
Using the right tools makes this recipe even easier. Here’s what I used and why:
- Large skillet – for browning the ground beef evenly
- Mixing bowl – to combine the creamy ingredients smoothly
- 9×13-inch baking dish – perfect size for even baking
- Wooden spoon – for mixing without damaging cookware
- Oven – to bake everything until bubbly and golden
How to Make Taco Hashbrown Casserole Recipe?
Below is a short introduction to the process: this recipe comes together in layers, which makes it simple even for beginner cooks. Follow each step carefully for the best texture and flavor.
Brown the Beef
Start by heating a large skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is fully browned and the onion is soft. Drain excess grease, then stir in the taco seasoning and let it simmer for a minute to bloom the spices.
Prepare the Creamy Mixture
In a large bowl, combine the cream of mushroom soup and sour cream until smooth. Add salt and black pepper, mixing well. This creamy base ensures every bite of the casserole stays moist and rich.
Add Hashbrowns and Cheese
Gently fold the thawed hashbrowns into the creamy mixture. Add about one and a half cups of shredded cheese, reserving the rest for the topping. Mix until everything is evenly coated.
Combine Everything
Stir the seasoned beef into the hashbrown mixture. Make sure the beef is evenly distributed so every serving has that delicious taco flavor.
Assemble the Casserole
Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the remaining cheese on top for a gooey, golden finish.
Bake Until Perfect
Bake in a preheated oven at 350°F (175°C) for about 45 minutes. The casserole should be bubbly around the edges and lightly browned on top before removing it from the oven.
Additional Tips for Making This Recipe Better
After making this casserole a few times, I picked up some helpful tricks that really improved the final result:
- I always let the casserole rest for 5–10 minutes before serving so it sets nicely.
- I like to add a pinch of smoked paprika for extra depth without extra heat.
- I found that fully thawing and patting dry the hashbrowns prevents sogginess.
- I sometimes mix in a little extra cheese because, honestly, more cheese never hurts.
How to Serve Taco Hashbrown Casserole Recipe?
This dish is hearty on its own, but a few extras can make it even more appealing. I love serving it with a fresh green salad or steamed vegetables for balance. For garnish, sprinkle chopped green onions, fresh cilantro, or a dollop of sour cream on top. You can also add sliced avocado or salsa on the side for extra freshness and color.
Nutritional Information
Here’s a quick look at the nutrition so you know what to expect per serving:
- Calories: Approximately 420 per serving
- Protein: About 20 grams
- Carbohydrates: Around 28 grams
- Fat: Roughly 26 grams
Make Ahead and Storage
Make Ahead
You can assemble the casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator until you’re ready to bake. This makes it perfect for busy days or meal prep.
Storage
Leftovers should be stored in an airtight container in the refrigerator. The casserole stays fresh for up to 3–4 days without losing flavor or texture.
Freezing and Reheating
This casserole freezes well once baked. Wrap portions tightly and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through, or microwave individual servings for convenience.
Why You’ll Love This Recipe?
Here’s a quick intro: this taco hashbrown casserole checks all the boxes for comfort food lovers and busy home cooks alike.
- It’s incredibly easy to prepare, even on weeknights, with simple steps and basic ingredients.
- The recipe is versatile, letting you customize flavors or ingredients without hassle.
- It’s filling and satisfying, making it perfect for feeding a family or a crowd.
- The combination of crispy hashbrowns, seasoned beef, and melted cheese is irresistible.
This taco hashbrown casserole recipe is one of those dishes that feels like a warm hug on a plate. Once you try it, I’m confident it’ll become a favorite in your kitchen too.
Taco Hashbrown Casserole Recipe
Ingredients
Method
- Start by heating a large skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is fully browned and the onion is soft. Drain excess grease, then stir in the taco seasoning and let it simmer for a minute to bloom the spices.
- In a large bowl, combine the cream of mushroom soup and sour cream until smooth. Add salt and black pepper, mixing well. This creamy base ensures every bite of the casserole stays moist and rich.
- Gently fold the thawed hashbrowns into the creamy mixture. Add about one and a half cups of shredded cheese, reserving the rest for the topping. Mix until everything is evenly coated.
- Stir the seasoned beef into the hashbrown mixture. Make sure the beef is evenly distributed so every serving has that delicious taco flavor.
- Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the remaining cheese on top for a gooey, golden finish.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes. The casserole should be bubbly around the edges and lightly browned on top before removing it from the oven.
Notes
- I always let the casserole rest for 5–10 minutes before serving so it sets nicely.
- I like to add a pinch of smoked paprika for extra depth without extra heat.
- I found that fully thawing and patting dry the hashbrowns prevents sogginess.
- I sometimes mix in a little extra cheese because, honestly, more cheese never hurts.
