Print

Taco Hashbrown Casserole

Close-up of Taco Hashbrown Casserole
Print Recipe

This Taco Hashbrown Casserole combines the comforting flavors of a classic hashbrown casserole with the zesty taste of tacos. It’s a crowd-pleasing dish perfect for breakfast, brunch, or a quick weeknight dinner.

Ingredients

Scale
  • 1 (30 ounce) package frozen shredded hash browns, thawed
  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (8 ounce) container sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup diced onion
  • 1/4 cup chopped green bell pepper
  • Optional toppings: salsa, guacamole, sour cream, chopped tomatoes, olives

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. In a large skillet, cook ground beef over medium heat until browned. Drain off any excess grease.
  3. Stir in taco seasoning and cook according to package directions.
  4. In a large bowl, combine the thawed hash browns, cooked ground beef mixture, cream of mushroom soup, sour cream, 1/2 cup cheddar cheese, onion, and green bell pepper. Mix well.
  5. Pour the mixture into the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
  7. Bake in the preheated oven for 30-40 minutes, or until golden brown and bubbly.
  8. Let stand for a few minutes before serving.
  9. Top with your favorite taco toppings, such as salsa, guacamole, sour cream, chopped tomatoes, and olives.

Notes

For a spicier casserole, add a can of diced tomatoes and green chilies (Rotel) to the ground beef mixture.

Find it online: https://cubaqueen.com/taco-hashbrown-casserole/