Description
This Cheesy Taco Hashbrown Casserole is a cozy, crowd-pleasing dish layered with crispy hashbrowns, seasoned taco beef, sour cream, and melted cheddar cheese. Easy to prepare and even easier to love, it’s a weeknight dinner hero your whole family will devour.
Ingredients
1 (30 oz) bag frozen hashbrowns, thawed
1 lb ground beef
1 packet taco seasoning
1 (10 oz) can diced tomatoes with green chilies
1 cup sour cream
2 cups shredded cheddar cheese
2 tablespoons chopped fresh cilantro (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13″ baking dish.
2. In a large skillet over medium heat, brown the ground beef until cooked through. Drain excess fat.
3. Stir in taco seasoning and diced tomatoes with green chilies. Simmer for 5 minutes.
4. In a mixing bowl, combine the thawed hashbrowns with 1 cup of cheddar cheese and the sour cream.
5. Spread the hashbrown mixture evenly in the bottom of the prepared baking dish.
6. Layer the beef mixture evenly over the hashbrowns.
7. Top with the remaining 1 cup of cheddar cheese.
8. Bake uncovered for 30–35 minutes, until the top is golden and bubbly.
9. Let cool for 5 minutes before garnishing with chopped cilantro. Serve warm.
Notes
For a crispier base, pre-bake the hashbrown layer alone for 10 minutes before adding the beef mixture.
Make it ahead: You can prep the entire dish a day in advance and bake it fresh.
Swap options: Try ground turkey, chicken, or even plant-based crumbles for a different twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion (1/6th of casserole)
- Calories: 480
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Keywords: taco casserole, cheesy hashbrowns, weeknight casserole