Taco Hashbrown Casserole

Taco Hashbrown Casserole – Easy Yummy Comfort Food

ByBella Skye
Jump to Recipe Print Recipe

Introduction to Taco Hashbrown Casserole

A taco hashbrown casserole is the kind of dish that combines everything people love about tacos and hearty casseroles in one sizzling, golden-baked meal. It brings together the spicy, savory flavors of seasoned taco fillings with the crispy texture of hash browns, all topped with melted cheddar cheese and creamy sour cream. The result is a warm, comforting dish that’s easy enough for weeknights but impressive enough for gatherings.

More Casserole Recipes

What makes this casserole special is how it layers contrasting textures and flavors. The bottom forms a crisp and tender potato base that soaks up all the taco juices, while the top is cheesy and creamy, adding richness to every bite. It captures the essence of tacos in a casserole form that’s both practical and crowd-pleasing.

This dish isn’t just about flavor it’s about comfort. Every spoonful feels like a complete meal, with perfectly seasoned beef, spicy taco sauce, melty cheese, and those crunchy-edged potatoes that everyone loves. Whether you’re feeding family, meal prepping for the week, or bringing something special to a potluck, this casserole guarantees smiles and second servings.

Jump to Recipe

Why You’ll Love This Recipe

  • One-Pan Perfection: Everything comes together in a single casserole dish, making cooking and cleanup simple while maximizing flavor.
  • Restaurant-Level Taste: With balanced seasoning, texture layering, and a few chef-level steps, you’ll get a rich, cohesive flavor like something out of a top diner’s menu.
  • Comfort Food Reinvented: It transforms classic taco fillings into a satisfying food experience that feels familiar yet fresh.
  • Customizable: You can adjust spice levels, switch proteins, or add vegetables easily without compromising taste.
  • Family Favorite: From kids to adults, this combination of crispy hashbrowns, seasoned beef, and gooey cheddar cheese never fails to please.

Preparation and Cooking Time, Also Serving

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Total Time: 1 hour
  • Servings: 6–8 servings

This recipe serves a family-sized portion, perfect for dinner, leftovers, or reheating the next day for lunch.

Ingredients

  • 1 pound ground beef (or ground turkey)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning mix (about 2 tablespoons)
  • 1 cup taco sauce
  • 1 can (10 oz) diced tomatoes with green chilies, drained
  • 1 bag (20 oz) frozen hash browns, thawed
  • 1 ½ cups shredded cheddar cheese, divided
  • 1 cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika

Substitution Notes

  • Protein: Substitute ground beef with ground chicken, turkey, or black beans for a lighter or vegetarian option.
  • Cheese: Use Monterey Jack, pepper jack, or mozzarella for different melt textures.
  • Taco Sauce: If unavailable, use salsa or enchilada sauce for similar flavor depth.
  • Hash Browns: Both shredded and diced frozen hash brown casserole mixes work, but shredded yields a crispier texture.
Taco Hashbrown Casserole

Step-by-Step Instructions

chef 1

Step 1: Prepare the Taco Filling

Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
Stir in taco seasoning, diced tomatoes with green chilies, and taco sauce. Simmer for 5 minutes to allow the flavors to meld and slightly thicken. This becomes your flavorful taco base for the casserole.

chef 1

Step 2: Prepare the Hash Brown Mixture

In a separate bowl, combine thawed hash browns, sour cream, salt, black pepper, paprika, and 1 cup of shredded cheddar cheese. Mix until everything is evenly coated. The sour cream binds the potatoes and gives a creamy interior while maintaining crispy edges during baking.

chef 1

Step 3: Layer the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread half of the hash brown mixture evenly on the bottom. Spoon the cooked taco filling over the top, spreading it evenly. Then add the remaining hash brown mixture, smoothing the surface gently. This layering allows the top to get perfectly golden while the bottom absorbs all the savory juices.

chef 1

Step 4: Add the Cheese Topping

Sprinkle the remaining ½ cup of cheddar cheese evenly across the top. The cheese melts into a golden, bubbly crust that seals in the moisture and adds that essential gooey finish every casserole needs.

chef 1

Step 5: Bake to Perfection

Place the casserole in the preheated oven and bake uncovered for 35–40 minutes or until the top is golden brown and crispy at the edges. If you prefer an extra-crisp top, broil for an additional 2–3 minutes while watching closely to prevent burning.

chef 1

Step 6: Rest Before Serving

Once baked, remove from the oven and let it rest for 10 minutes before cutting. This allows the layers to set, making it easier to serve neat, even squares.

How to Serve

This taco hashbrown casserole is delicious as-is, but presentation and accompaniments can take it to the next level.

  • Classic Style: Serve topped with a dollop of sour cream, a drizzle of taco sauce, and chopped cilantro.
  • With Sides: Pair it with a side of Mexican rice, fresh salad, or roasted vegetables for a balanced plate.
  • Party Style: Cut into small squares and serve as finger food or party bites topped with extra cheese and jalapeños.
  • Add Texture: Sprinkle crushed tortilla chips or fried onions on top before serving for a contrasting crunch.
Taco Hashbrown Casserole

Additional Tips

  • Thaw Hash Browns Fully: This ensures even cooking and a crispy texture instead of a soggy base.
  • Drain Meat Properly: Too much fat or liquid will make the casserole greasy.
  • Avoid Overmixing: When combining the potato layer, stir gently to maintain the texture of crispy hashbrowns.
  • Use Room-Temperature Sour Cream: Cold dairy can affect consistency and slow baking.
  • Rest After Baking: Like lasagna, resting helps it hold shape when cut and served.
  • Make Ahead: You can assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.

Recipe Variations

  • Vegetarian Taco Hashbrown Casserole: Replace beef with seasoned black beans, corn, and diced bell peppers. Add extra cheese for richness.
  • Spicy Southwest Version: Add jalapeños, hot taco sauce, and pepper jack cheese for bold heat and flavor.
  • Breakfast Style: Use sausage instead of beef, mix in scrambled eggs, and top with more cheddar cheese for a hearty morning casserole.

Freezing and Storage

  • Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10–12 minutes or in the microwave until hot.
  • Freeze Before Baking: Assemble fully, wrap tightly in foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
  • Freeze After Baking: Cool completely, then freeze individual portions in airtight containers. Perfect for single satisfying food servings during busy days.

Nutritional Information (Per Serving)

  • Calories: 410
  • Protein: 24g
  • Fat: 27g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 890mg

These values are approximate and may vary based on ingredient brands and substitutions.

Final Words

This taco hashbrown casserole is everything you want in comfort food crispy on the outside, creamy in the middle, and packed with bold taco flavors that make every bite satisfying. It’s a dish that brings together the best of tacos and hash brown casserole, turning simple ingredients into something special and memorable.

Once you try this recipe, it’s bound to become a family favorite. From busy weeknights to weekend brunches, this casserole fits every occasion. Serve it with pride, knowing you’ve mastered a dish that combines warmth, texture, and taste in one irresistible bite.

FAQ’s

Yes, but shred them finely and squeeze out excess moisture before using. This keeps the hash brown casserole crisp and evenly cooked.

Ground beef gives a traditional taco flavor, but ground turkey or chicken can be used for a lighter version without sacrificing taste.

Increase the taco seasoning, add diced jalapeños, or mix hot taco sauce into the meat layer for extra heat.

Absolutely. Assemble the casserole, cover tightly, and refrigerate overnight. Bake it fresh the next day before serving.

Top with sour cream, cheddar cheese, diced tomatoes, or sliced avocado for added freshness and flavor.

Taco Hashbrown Casserole - Easy Yummy Comfort Food
Print

Taco Hashbrown Casserole – Easy Yummy Comfort Food

Recipe by Bella SkyeCourse: Casserole Recipes
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

410

kcal

Ingredients

  • 1 pound ground beef (or ground turkey)

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 packet taco seasoning mix (about 2 tablespoons)

  • 1 cup taco sauce

  • 1 can (10 oz) diced tomatoes with green chilies, drained

  • 1 bag (20 oz) frozen hash browns, thawed

  • 1 ½ cups shredded cheddar cheese, divided

  • 1 cup sour cream

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon paprika

Directions

  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
    Stir in taco seasoning, diced tomatoes with green chilies, and taco sauce. Simmer for 5 minutes to allow the flavors to meld and slightly thicken. This becomes your flavorful taco base for the casserole.
  • In a separate bowl, combine thawed hash browns, sour cream, salt, black pepper, paprika, and 1 cup of shredded cheddar cheese. Mix until everything is evenly coated. The sour cream binds the potatoes and gives a creamy interior while maintaining crispy edges during baking.
  • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
    Spread half of the hash brown mixture evenly on the bottom. Spoon the cooked taco filling over the top, spreading it evenly. Then add the remaining hash brown mixture, smoothing the surface gently. This layering allows the top to get perfectly golden while the bottom absorbs all the savory juices.
  • Sprinkle the remaining ½ cup of cheddar cheese evenly across the top. The cheese melts into a golden, bubbly crust that seals in the moisture and adds that essential gooey finish every casserole needs.
  • Place the casserole in the preheated oven and bake uncovered for 35–40 minutes or until the top is golden brown and crispy at the edges. If you prefer an extra-crisp top, broil for an additional 2–3 minutes while watching closely to prevent burning.
  • Once baked, remove from the oven and let it rest for 10 minutes before cutting. This allows the layers to set, making it easier to serve neat, even squares.

Notes

  • Thaw Hash Browns Fully: This ensures even cooking and a crispy texture instead of a soggy base.
  • Drain Meat Properly: Too much fat or liquid will make the casserole greasy.
  • Avoid Overmixing: When combining the potato layer, stir gently to maintain the texture of crispy hashbrowns.
  • Use Room-Temperature Sour Cream: Cold dairy can affect consistency and slow baking.
  • Rest After Baking: Like lasagna, resting helps it hold shape when cut and served.
  • Make Ahead: You can assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.

Similar Posts