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 9x13-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