Taco Potato Casserole
This easy Taco Potato Casserole is a hearty blend of ground beef, taco seasoning, and creamy cheddar soup, mixed with delicious hashbrowns and topped with melty cheese. Perfect for family meals or potlucks!
Equipment
- 9x13 baking dish
- Skillet
Ingredients
- 1.5 lbs Ground Beef
- 1 packet Taco Seasoning
- 1/4 cup Water
- 10 oz Rotel drained
- 10.5 oz Cheddar Soup
- 2 lbs Frozen Hashbrowns cubes, not shredded, defrosted
- 1 cup Sour Cream
- 2 cups Shredded Cheese divided
Instructions
- Preheat the oven to 350°F and prepare a 9x13 baking dish with non-stick spray.
For Casserole:
- In a skillet, brown the ground beef until fully cooked. Add taco seasoning and water, then let it simmer until thoroughly combined.
- In a large bowl, mix the defrosted hashbrowns with the cheddar soup, sour cream, and drained Rotel. Incorporate half of the shredded cheese and stir well.
- Combine the prepared ground beef with the hashbrown mixture and mix everything well.
- Spread the mixture evenly in the baking dish.
- Cover the dish with foil and bake for 40 minutes.
- Remove the foil and sprinkle the remaining cheese on top.
- Continue baking for an additional 10 to 15 minutes until the cheese is melted and bubbly.