The Ultimate Taco Hash Brown Casserole Recipe

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This taco hashbrown casserole will become your new go-to for busy weeknights and Taco Tuesday. Full of taco seasoned ground beef, veggies, tender hash browns, and tons of cheese.

You guys, I gotta tell you about this delicious casserole I whipped up. It’s kinda become our family’s new fave thing!

This combo of seasoned taco meat, black beans, corn, tangy sour cream, tons of cheese, and crispy-edged hash browns just so delicious.

It definitely adds a little something special to dinnertime, whether we’ve had a chaotic day or just need some comfort food.

The best part is you can totally personalize it by switching up spices or cheese to match whatever tastes you love. And let me just say – the flavors only get better the next day.

Your whole family will love all the southwest flavors, it’s super easy to put together, and you can add in all your favorite taco toppings! Who knew hashbrowns and tacos went together so perfectly? You do now LOL!

If your family loves tacos like mine does, check out my walking taco casserole, taco empanadas, taco spaghetti, and this crock pot taco casserole. Make double batches because they are THAT good!

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ingredients for a taco casserole on individual bowls on a marble backdrop with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Ground beef – I prefer to use a lean ground beef 93/7 but use your favorite or substitute ground turkey or ground chicken.
Rotel – Regular or spicy Rotel, or substitute diced tomatoes and chopped green chiles.
Seasoning – Homemade taco seasoning is my favorite because I control the salt level. Just use what you have on hand or what you like. If you use ground chicken I have a delicious chicken taco seasoning.
Sour cream – Regular sour cream or substitute plain Greek yogurt.
Hashbrown potatoes – I tested this recipe with the diced potatoes, shredded potatoes, and fresh grated one. Personally, the diced ones (with peppers and onions) make the best texture. The shredded ones tend to melt away while cooking.
Canned soup – A combination of cheddar cheese soup and cream of chicken soup. Cream of onion is a delicious substitute.
Cheese – Shredded cheddar cheese and Monterey Jack cheese. Use your favorite Mexican cheese blend.

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How To Make Taco Hash Brown Casserole

cooked ground beef in a skillet with taco seasoning on top

Preheat the oven to 375°F and grease a 9×13-inch casserole dish. Over medium heat, brown ground beef and onion in a large skillet until no longer pink. Drain excess fat. Stir in taco seasoning and water. Simmer for 5 minutes or until thickened. Set aside.

frozen diced potatoes mixed with sour cream in a white bowl with a spoon

In a large bowl, combine the thawed hash browns, sour cream, milk, salt, and pepper. Mix until well combined.

casserole dish with potatoes on the bottom and seasoned ground beef being sprinkled on top

Spread the hash brown mixture evenly in the prepared casserole dish. Layer the ground beef mixture over the hash browns. In a separate bowl, combine the condensed soups. Spread over the beef layer.

casserole dish with ground beef, corn, and rotel tomatoes on top

Evenly spread the black beans, corn, and Rotel over the soup mixture. Top with the cheeses. Bake in preheated oven for 30-35 minutes or until bubbly and golden brown. Let cool slightly before serving.

For the full recipe and detailed cooking instructions, please see the recipe card at the end of this post.

Serving Suggestions

This is a meal all in itself but if you want to add a few extra items with it I suggest a fresh Fiesta salad, maybe some cilantro lime rice, or Mexican street corn.

Top it with your favorite toppings like black olives, chopped bell peppers, ranchero sauce, or fresh salsa.

Storage & Reheating

Store any leftovers in the fridge for 3 to 4 days. Just cool completely and store in an airtight container.

To reheat your leftovers, place in a 350F oven for 20-25 minutes until heated through. Or reheat smaller portions in the microwave. When I microwave it, I cover it with a damp paper towel so the cheese on top doesn’t dry out.

How To Freeze It

Store the cooked casserole in a freezer safe container or bag for 2-3 months. Thaw overnight in the refrigerator before reheating.

Freezing a great way to batch cook and plan ahead. Any of these ground beef casseroles or vegetable casseroles, are great for freezing!

Why is my hash brown casserole soggy?

This can happen with frozen hashbrowns. Be sure to thaw and drain them completely. Wrap them in a clean kitchen towel and squeeze out any excess water. This will help keep your casserole crispy and not soggy.

Tips For The Best Casserole

Add some green chilies, use extra spicy taco seasoning, or even add some diced jalapeños for a spicier version.
Fresh diced tomatoes can be used in place of Rotel.
Leave out the cream soup or substitute it with another like cream of onion.
Top with fresh chopped cilantro or sliced green onions.
If you like these flavors as much as I do, check out my chicken riesta casserole.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

taco hashbrown casserole pinterest pin image

Throw together this cheesy taco hashbrown casserole recipe that will satisfy your hungry family. And you, with it’s quick prep and budget friendly ingredients.

Taco Hash Brown Casserole

Craving a delicious taco hashbrown casserole the whole family will devour? This easy recipe will become your new go-to for busy weeknights and Taco Tuesdays!

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Course: Ground Beef

Cuisine: Mexican

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Author: Jennifer Stewart

Equipment

Ingredients

2 pounds lean ground beef
1 large yellow or white onion diced
2 ounces taco seasoning
1 cup water
30 ounces frozen hashbrowns thawed
1 cup sour cream
1/2 milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 10.75 ounce can condensed cheddar cheese soup
1 10.5 ounce can cream of chicken soup
15 ounces black beans drained and rinsed
15 ounces corn drained
10 ounces Rotel tomatoes (10 ounces) drained
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: sliced jalapeños sour cream, green onions, cilantro for garnish

Instructions

Preheat the oven to 375°F and grease a 9×13-inch casserole dish.
Over medium heat, brown the ground beef and onion in a large skillet until beef is no longer pink. Drain excess fat.
Stir in taco seasoning and water. Simmer for 5 minutes or until thickened. Set aside.
In a large bowl, combine the thawed hash browns, sour cream, milk, salt, and pepper. Mix until well combined.
Spread the hash brown mixture evenly in the prepared casserole dish.
Layer the beef mixture over the hash browns.
In another bowl, mix the cream of chicken soup with the cheddar cheese soup. Spread over the beef layer.
Evenly spread the black beans, corn, and Rotel over the soup mixture.
Top with the shredded cheddar and Monterey Jack cheeses.
Bake for 30-35 minutes or until bubbly and the cheese is golden brown.
Let cool slightly before serving.

Notes

Try ground beef, ground turkey, ground chicken, or pork sausage
Spice it up with chilies or jalapeno peppers.
Shredded, cubed, or diced frozen hashbrowns will work.
Use you favorite Mexican cheese blends
Store any leftovers in the fridge for up to 3 days.

Nutrition

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