My taco hash brown casserole combines my cheesy potatoes with taco seasoned ground beef and taco toppings. It’s comforting and kid friendly.
If you like this recipe, check out my Cheesy Potatoes next!
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Frozen potatoes O’brien include chopped onions and peppers in the mix with the cubed hash brown potatoes. They pair beautifully with taco meat and a creamy cheesy sauce. This casserole is perfect for back to school meal planning. Make it in the morning and then put it in the oven to bake about an hour before dinnertime. It’s topped with crushed Doritos corn chips, and your favorite taco toppings. It’s a complete meal in a casserole dish that your whole family is sure to love.
More casserole recipes
Ingredients for taco hash brown casserole
- Frozen Potatoes O’Brien – Use a 28-ounce package which is a combination of cubed potatoes, red and green bell peppers and onions. Or you could choose to use a bag of cubed hash brown potatoes and chop up one onion.
- Ground Beef – Use one pound of ground beef or ground sirloin.
- Sauce – A combination of melted butter, sour cream and shredded cheddar cheese.
- Seasoning – A combination of taco seasoning, a little water and a splash of Worcestershire sauce.
- Toppings – Crushed Doritos, chopped tomatoes and avocado plus sliced black olives. You can choose to change up the toppings based on your personal tastes. Other good choices would be shredded lettuce and pickled jalapeños.
Instructions
Brown the ground beef in a skillet over medium-heat, breaking the meat up with a spatula or wooden spoon. Add the envelope of taco seasoning, 1/4 cup of water and Worcestershire sauce. Simmer for a few minutes and transfer the taco meat to a large bowl.
Melt the butter in the microwave. Add it to the bowl, along with the sour cream and one cup of the shredded cheddar cheese. Break up the potatoes and peppers in the bag and pour the hash browns into the bowl as well. Use a rubber spatula to mix everything together. Spread it evenly into a 9×13 casserole dish.
Cover the dish with foil. Bake at 350 degrees F for one hour. Remove the foil and top with the remaining one cup of shredded cheddar cheese. Bake for an additional ten minutes until the cheese is melted. Top the casserole with crushed Doritos. Plus sliced black olives, chopped tomatoes and avocado to serve.
Serving suggestions
Here’s some more of my recipes to turn this casserole into a complete four course meal –
Storage directions
Store leftovers in an airtight container. The casserole will stay fresh in the refrigerator for up to three days. If you would like to freeze the casserole, I would suggest leaving the topping off.
Kitchen tools
- Nonstick skillet for browning the ground beef
- 9×13 casserole dish similar to the one I used for testing
- My favorite mixing bowl set with lids
Taco Hash Brown Casserole
Equipment
- 1 9x13 Casserole Dish
Ingredients
- 28 oz frozen potatoes o'brien
- 16 oz ground beef
- 1 envelope taco seasoning
- 1/4 cup water
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 4 tbsp butter melted
- 2 cups sour cream
- 8 oz sharp cheddar cheese shredded
- 1 cup Doritos crushed
Instructions
- Preheat oven to 350 degrees F.
- Brown the ground beef in a skillet over medium-heat, breaking the meat up with a spatula or wooden spoon. Add the envelope of taco seasoning, 1/4 cup of water and Worcestershire sauce. Simmer for a few minutes and transfer the taco meat to a large mixing bowl.
- Melt the butter in the microwave. Add it to the bowl, along with the sour cream and one cup of the shredded cheddar cheese. Break up the potatoes and peppers in the bag and pour it into the bowl as well. Use a rubber spatula to mix everything together. Spread it evenly into a 9x13 casserole dish.
- Cover the dish with foil. Bake for one hour. Remove the foil and top with the remaining one cup of shredded cheddar cheese. Bake for an additional ten minutes until the cheese is melted. Top the casserole with crushed Doritos. Plus sliced black olives, chopped tomatoes and avocado to serve.
Video
Nutrition
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