Taco Potato Casserole
This cheesy, savory casserole combines all the best taco flavors in one comforting dish. The tender hash browns create a hearty base, while the ground beef, taco seasoning, and creamy ingredients bring out the familiar taco taste everyone loves. It’s perfect for feeding a crowd or preparing ahead of time for a stress-free meal.
Ingredients:
- 1 lb ground beef
- Ground beef is the main protein here, but you can also substitute it with ground turkey or chicken for a leaner version. You can use 80/20 ground beef for the best flavor and texture. If you prefer more spice, try using chorizo for a flavor boost.
- 1 small onion, diced
- A finely diced onion adds sweetness and depth to the flavor. If you like a bit of extra flavor, you could sauté the onion with the garlic in the pan before adding the beef.
- 2 cloves garlic, minced
- Fresh garlic is key for its aromatic flavor. You can use more garlic if you love its flavor or substitute with garlic powder in a pinch (about 1 tsp of garlic powder).
- 1 can (10 oz) diced tomatoes with green chilies
- This ingredient adds moisture, a slight tang, and a bit of heat. Choose a mild or spicy variety depending on your preference. If you prefer more heat, you can use diced tomatoes with habanero or add fresh chopped jalapeños.
- 1/2 cup sour cream
- Sour cream adds richness and balances the acidity of the tomatoes and seasoning. You could substitute this with Greek yogurt for a healthier alternative.
- 1 packet taco seasoning
- Taco seasoning brings all the spices you need for a true taco flavor, including cumin, chili powder, paprika, and garlic powder. If you prefer homemade seasoning, you can mix chili powder, cumin, garlic powder, onion powder, and salt to taste. If you like a spicy casserole, use a hotter taco seasoning or add cayenne pepper.
- 10.5 oz cheddar cheese soup
- This is a key ingredient for creating a creamy texture throughout the casserole. If you can’t find cheddar cheese soup, you can use regular cream of mushroom soup or a combination of cheddar cheese and milk to create your own cheese sauce.
- 2 lbs frozen shredded hash browns
- The frozen hash browns are what make the base of the casserole so hearty. Make sure to use shredded hash browns, not diced. They give the dish a tender texture that soaks up all the flavors. You don’t need to thaw them before adding them to the crockpot—just add them straight from the freezer.
- 2 1/2 cups shredded cheese
- Shredded cheddar cheese is commonly used, but feel free to experiment with different cheese blends like Monterey Jack, Mexican blend, or even pepper jack for extra heat. Make sure to use shredded cheese, as pre-shredded cheese often contains anti-caking agents that can prevent it from melting as well.
Instructions:
- Brown the Ground Beef:
- Start by heating a pan over medium heat. Add a little oil or cooking spray to the pan.
- Once the pan is hot, add 1 lb ground beef, 1 small diced onion, and 2 cloves minced garlic.
- Cook, breaking up the beef into smaller pieces as it browns. Stir occasionally to ensure the beef cooks evenly.
- Once the beef is browned and fully cooked (about 5–7 minutes), drain off any excess fat. This will help avoid a greasy casserole.
- Prepare the Crockpot:
- Transfer the cooked beef mixture into your crockpot.
- Add 1 can (10 oz) diced tomatoes with green chilies, 1/2 cup sour cream, and 1 packet taco seasoning to the pot.
- Add 10.5 oz cheddar cheese soup and stir everything together until it’s well combined.
- Add the Frozen Hash Browns and Cheese:
- Open the package of 2 lbs frozen shredded hash browns and add them to the crockpot.
- Add 2 1/2 cups shredded cheese to the mixture.
- Stir everything together to ensure the cheese and hash browns are evenly distributed in the beef and sauce mixture.
- Cook the Casserole:
- Cover the crockpot with its lid.
- Cook on low for 4 hours or high for 2 hours.
- After 2 hours (on high) or 4 hours (on low), check the casserole for tenderness. The hash browns should be soft and cooked through, and the flavors should be well-melded.
- Serve and Enjoy:
- Once it’s done cooking, give the casserole one last stir to combine everything.
- Spoon the casserole onto plates or into bowls.
- You can top it with extra cheese, sour cream, salsa, jalapeños, or fresh cilantro for added flavor.
- Serve with a side of tortilla chips or a simple green salad to complete the meal.
Additional Tips:
- Add-ins: For a heartier dish, try adding black beans, corn, or chopped bell peppers into the mix. You can also top it with guacamole or avocado slices for a fresh touch.
- Spicy Kick: If you love spicy food, consider adding fresh jalapeños to the beef mixture or sprinkle crushed red pepper flakes on top of the finished casserole.
- Make Ahead: This casserole can be made ahead and stored in the refrigerator for up to 2 days. Just reheat it in the crockpot or in the oven until hot. You can also freeze it for up to 3 months. To freeze, let the casserole cool completely, then wrap tightly with plastic wrap and foil. Reheat in the oven at 350°F for 20–30 minutes, or until heated through.
- Double the Recipe: This recipe makes a large batch, but you can easily double it if you’re feeding a big crowd. You’ll need to use a larger crockpot or divide the ingredients between two crockpots. Simply adjust the cooking time slightly if you make a double batch.
This Taco Potato Casserole is one of those dishes that gets better the longer it sits. It’s the perfect meal for busy families or anyone who loves a hearty, cheesy, and flavorful dinner!