Taco Hashbrown Casserole

If you’re craving something hearty, cheesy, and full of Tex-Mex flavor, this Taco Hashbrown Casserole is exactly what you need. It’s the perfect fusion of crispy hashbrowns and taco night classics—all baked into a single, satisfying dish. Great for dinner, potlucks, or meal prep, this casserole is a comforting family favorite that’s easy to make and packed with bold, zesty goodness.

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Why You’ll Love This Recipe
One-Pan Wonder – Easy to prepare, cook, and clean up.
Family-Friendly – Everyone loves tacos and cheesy potatoes.
Customizable – Add your favorite toppings and protein.
Meal Prep Hero – Reheats beautifully for leftovers.
Crispy, Creamy, Cheesy – Layers of texture and flavor in every bite.

Ingredients You’ll Need

For the Casserole Base:

• 1 lb ground beef (or ground turkey)
• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• ⅓ cup water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup frozen corn
• 1 can (10 oz) diced tomatoes with green chilies, drained
• 4 cups frozen shredded hashbrowns, thawed
• ½ cup sour cream or Greek yogurt
• 1½ cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil or melted butter (for hashbrowns)

For Toppings (Optional):

• Diced tomatoes
• Chopped green onions
• Sliced black olives
• Sliced jalapeños
• Sour cream or salsa
• Fresh cilantro

Tools You’ll Need

• Large skillet
• 9×13-inch baking dish
• Mixing bowls
• Spatula or wooden spoon
• Foil

Step-by-Step Instructions

Step 1: Cook the Taco Meat
In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up as it cooks (about 6–7 minutes).
Drain any excess grease.
Stir in the taco seasoning and ⅓ cup water. Simmer for 2–3 minutes until the liquid is absorbed.
Remove from heat and stir in black beans, corn, and drained diced tomatoes with green chilies.

Step 2: Prepare the Hashbrown Layer
In a large bowl, mix the thawed hashbrowns with sour cream, garlic powder, onion powder, salt, pepper, and 1 cup of the shredded cheddar cheese.
Spread this mixture evenly into the bottom of a greased 9×13-inch baking dish.
Drizzle olive oil or melted butter over the top to help the hashbrowns crisp while baking.

Step 3: Layer the Casserole
Spoon the taco meat mixture evenly over the hashbrown layer.
Top with the remaining cheddar cheese and all of the Monterey Jack cheese.

Step 4: Bake the Casserole
Preheat your oven to 375°F (190°C).
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake uncovered for another 15 minutes until the cheese is melted, bubbly, and golden brown on top.

Step 5: Cool and Garnish
Let the casserole rest for 5–10 minutes before slicing.
Top with your favorite garnishes like fresh tomatoes, green onions, jalapeños, or a dollop of sour cream.

Tips for the Best Taco Hashbrown Casserole
Thaw Hashbrowns – Make sure they’re fully thawed to ensure even baking.
Cheese Blend – Mixing cheddar and Monterey Jack gives great melt and flavor.
Customize the Heat – Add jalapeños or hot sauce to the meat for extra kick.
Bake Uncovered at the End – Helps the top get that perfect cheesy crust.
Let It Rest – Gives it time to set and makes serving easier.

Serving Suggestions
Dinner Night – Serve with a side salad or roasted veggies.
Brunch Option – Top with a fried egg for a savory breakfast twist.
Potluck Favorite – Great for feeding a crowd with minimal fuss.
Taco Tuesday Twist – A fun variation that switches things up!

How to Store & Reheat

Storing:
Refrigerate: Cover and refrigerate for up to 4 days.
Freeze: Wrap tightly in foil and freeze for up to 2 months.

Reheating:
Oven: Reheat covered at 350°F (175°C) for 20–25 minutes.
Microwave: Heat individual portions on medium power for 1–2 minutes.
Air Fryer: Reheat slices at 350°F for 5–7 minutes for a crispy edge.

Frequently Asked Questions

1. Can I make this vegetarian?
Yes! Omit the ground beef and double up on beans, corn, and vegetables like bell peppers or zucchini.

2. What kind of hashbrowns should I use?
Shredded hashbrowns work best. Just make sure they’re fully thawed and dry.

3. Can I use fresh potatoes instead?
Yes, shred them finely and squeeze out as much moisture as possible before mixing.

4. Is this casserole spicy?
It’s mild as written, but you can add spice with jalapeños, hot sauce, or spicier taco seasoning.

5. Can I make it ahead of time?
Absolutely! Assemble it a day in advance, refrigerate, and bake when ready.

Final Thoughts
Taco Hashbrown Casserole is the ultimate comfort food mashup—cheesy, hearty, and packed with flavor. With simple ingredients and minimal prep, it’s the kind of dish that makes dinner feel special without extra effort. Whether you’re cooking for your family or feeding a crowd, this casserole is a surefire hit.

Try it out and let me know how you made it your own! Don’t forget to leave a review below and share your photos on Pinterest—I’d love to see your version!
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Cuisine: American-Mexican

Nutritional Information (Per Serving):
Calories: 450 | Protein: 23g | Carbohydrates: 28g | Fat: 28g | Fiber: 5g | Sodium: 600mg

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