Cheesy Taco Potato Casserole (Detailed Recipe)

This Cheesy Taco Potato Casserole is an easy, hearty, and cheesy one-pan meal that combines all the best flavors of tacos and comfort food. The layers of seasoned ground beef, creamy cheddar cheese soup, shredded cheddar cheese, and sliced potatoes come together perfectly for a filling meal. Whether you’re feeding a crowd at a potluck or trying to make dinner in a pinch, this casserole has you covered.

Ingredients:

1 lb ground beef: For a balanced flavor and texture, lean ground beef (80/20) works well, but feel free to use ground turkey or chicken if you prefer leaner meat.
2 cloves garlic, minced: Fresh garlic adds that fragrant, savory flavor, but you can also use garlic powder (about 1/2 teaspoon) if you don’t have fresh garlic on hand.

1 oz packet taco seasoning: The taco seasoning packet will give this casserole its signature flavor. You can use homemade taco seasoning for a more personalized touch or reduce the seasoning if you prefer a milder flavor.
10.5 oz cheddar cheese soup: This creamy soup provides the moisture and richness that helps bind the casserole. If you don’t have cheddar cheese soup, cream of mushroom or cream of chicken soup can be a substitute for a different flavor.
4 cups potatoes, sliced: You’ll want to slice the potatoes thin (about 1/8 inch thick). Russet potatoes work best because they break down beautifully during baking. Yukon Gold also works well if you prefer a waxier texture.

2 cups shredded cheddar cheese: Shredded sharp cheddar will give the casserole a bold, cheesy flavor. If you prefer a milder taste, go with mild cheddar. A combination of cheddar and Monterey Jack is also a great option.
1 cup beef broth: This helps cook the potatoes and keeps everything moist. You can substitute with chicken broth or vegetable broth for a lighter version.

Optional Toppings:

Sour cream, for creaminess

Chopped green onions, for a fresh, crisp flavor
Chopped cilantro, for a bright, herby finish
Salsa or diced tomatoes, for an extra burst of flavor

Jalapeños for a spicy kick

Instructions:

1. Cook the Ground Beef:

Heat a large skillet over medium-high heat. Add the ground beef and minced garlic. Brown the beef, breaking it apart with a spoon as it cooks to ensure it crumbles evenly. This should take about 7 minutes.
Once the beef is browned, drain the excess grease (this is especially important to avoid a greasy casserole).

Sprinkle the taco seasoning over the beef and stir to coat. Add a small splash of water (around 2-3 tablespoons) if needed to help the seasoning dissolve and mix in evenly. Let it simmer for about 2 minutes to blend the flavors. Set aside.

2. Prepare the Potatoes:

Wash and thinly slice the potatoes (about 1/8 inch thick). The thinner the slices, the better they will cook in the casserole. If you’re short on time, you can microwave the potatoes for a couple of minutes to soften them before layering.
Grease a 9×13-inch baking dish with a bit of cooking spray or butter to prevent sticking.

3. Assemble the Casserole:

Layer the sliced potatoes evenly in the bottom of the prepared baking dish. You can overlap them slightly to make sure the entire surface is covered.
Spread the ground beef mixture evenly on top of the potatoes.
Pour the cheddar cheese soup over the beef, spreading it out with the back of a spoon. Don’t worry about mixing it in—it will melt and integrate during baking.

Add the beef broth on top of the soup layer to provide moisture for the potatoes. This helps cook them through and adds flavor.
Top with shredded cheddar cheese evenly across the casserole, ensuring that the cheese covers the entire surface. If you like extra cheesy goodness, feel free to add more cheese!

4. Bake:

Cover the baking dish with aluminum foil to keep the moisture in and allow the potatoes to cook evenly.

Bake in a preheated oven at 350°F (175°C) for 45 minutes. After 45 minutes, remove the foil and bake for another 15 minutes until the cheese is bubbly, melted, and golden, and the potatoes are tender when pierced with a fork.
Check the casserole by sticking a fork into the potatoes—if it goes in easily, it’s done.

5. Cool and Serve:

Let the casserole cool for about 5 minutes before serving. This helps everything set and makes it easier to slice and serve.

Top with sour cream, green onions, and any additional toppings you like.

Q&A Section

Q: Can I use a different type of potato?
A: Yes! Yukon Gold potatoes will work, but they tend to hold their shape better. If you want a softer, creamier texture, Russet potatoes are your best bet. If you go with a waxier potato, like red potatoes, you may want to par-cook them a bit before layering to ensure they soften properly in the casserole.

Q: Can I make this casserole ahead of time?
A: Absolutely! You can assemble the casserole up to 24 hours in advance. Simply cover it tightly with foil and refrigerate it. When you’re ready to bake, you might need to add an extra 10-15 minutes to the cooking time since it will be cold from the fridge.

Q: Can I freeze this casserole?
A: Yes, this casserole freezes well! After baking, let it cool completely, then cover it with foil and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat it in the oven at 350°F for about 30-40 minutes or until heated through.

Q: Can I add more veggies to this casserole?
A: Definitely! You can add corn, black beans, or bell peppers to the layers for added color and nutrition. If you want extra greens, you can also add some spinach or zucchini. Just keep in mind that adding vegetables might increase the moisture content, so you may need to reduce the amount of broth slightly.

Q: Can I use a different type of cheese?
A: Yes! If you’re not a fan of cheddar, you can swap it for Monterey Jack, Mozzarella, or even a Mexican cheese blend for a more authentic flavor. Pepper Jack would add a spicy kick if you like a bit of heat.

Q: How do I know when the casserole is done baking?
A: The casserole is done when the top is golden and bubbly and the potatoes are tender. You can check the tenderness by inserting a fork into the potatoes. If it slides in easily, it’s ready. You can also give the casserole a little shake—if it doesn’t jiggle too much, it’s set!

Tips for the Perfect Taco Potato Casserole:

Slicing the Potatoes: Try to slice the potatoes uniformly so they cook evenly. A mandoline slicer works great for this!
Crispy Top: If you love a crispy top, leave the casserole uncovered for the last 5-10 minutes of baking. This will allow the cheese to become golden and bubbly.

Customization: Add in your favorite taco toppings or stir-ins like jalapeños, sour cream, or guacamole for added flavor.

Final Thoughts

This Cheesy Taco Potato Casserole is a family-friendly, budget-friendly dish that’s perfect for potlucks, busy nights, or even just when you’re craving something comforting and cheesy. The best part is that it’s super versatile—add your favorite toppings or make it your own with extra veggies or different seasonings. It’s guaranteed to be a hit wherever you serve it! Enjoy!