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Taco Hashbrown Casserole Recipe
Ash Tyrrell

Taco Hashbrown Casserole Recipe

I made this taco hashbrown casserole 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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir the seasoned beef into the hashbrown mixture. Make sure the beef is evenly distributed so every serving has that delicious taco flavor.
  5. Transfer the mixture into a greased 9x13-inch baking dish. Spread it out evenly, then sprinkle the remaining cheese on top for a gooey, golden finish.
  6. 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.