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Taco Hashbrown Casserole

Taco Hashbrown Casserole Display
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This Taco Hashbrown Casserole combines the comforting flavors of a classic cheesy potato casserole with the zesty taste of tacos. It’s a hearty and delicious meal perfect for a weeknight dinner or potluck!

Ingredients

Scale
  • 1 (30 ounce) package frozen shredded hash browns, thawed
  • 1 pound ground beef
  • 1 (1 ounce) package taco seasoning
  • 1/2 cup water
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (16 ounce) container sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • Optional toppings: salsa, guacamole, extra sour cream

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
  2. In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
  3. Stir in taco seasoning and water. Bring to a simmer and cook for 5 minutes, or until the water has evaporated.
  4. In a large bowl, combine the thawed hash browns, cream of mushroom soup, and sour cream. Mix well.
  5. Stir in the cooked ground beef mixture and cheddar cheese.
  6. Pour the mixture into the prepared baking dish and spread evenly.
  7. Bake for 30-40 minutes, or until golden brown and bubbly.
  8. Garnish with green onions and optional toppings like salsa, guacamole, and extra sour cream.
  9. Let cool for a few minutes before serving.

Notes

For a spicier casserole, add a can of diced tomatoes and green chilies to the ground beef mixture. You can also use different types of cheese, such as Monterey Jack or Pepper Jack.

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