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Taco Potato Casserole

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Taco Potato Casserole is a hearty, flavorful dish combining seasoned ground beef, crispy potatoes, and plenty of melted cheese. This comforting, Mexican-inspired casserole is perfect for family dinners or a cozy weeknight meal, and it’s a great way to satisfy taco cravings in casserole form!

Ingredients

Scale
  • 1lb(450g) ground beef or ground turkey
  • 1packet (1 oz) taco seasoning mix
  • 1/2cupwater
  • 1can (10.5 oz) condensed cream of chicken soup (or cream of mushroom)
  • 1/2cupsour cream
  • 1bag (30 oz) frozen diced hash brown potatoes, thawed
  • 1 1/2cupsshredded cheddar cheese, divided
  • 1/4cupdiced green onions (for garnish)
  • 1/4cupchopped fresh cilantro (optional, for garnish)
  • 1/2cupsalsa or diced tomatoes (optional, for extra flavor)

Instructions

  1. Preheat the Oven:Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  3. Cook the Ground Beef:In a large skillet over medium heat, cook the ground beef until browned and crumbled. Drain any excess fat.Add the taco seasoning and water to the skillet, stirring to combine. Simmer for about 5 minutes until the mixture thickens.
  4. In a large skillet over medium heat, cook the ground beef until browned and crumbled. Drain any excess fat.
  5. Add the taco seasoning and water to the skillet, stirring to combine. Simmer for about 5 minutes until the mixture thickens.
  6. Mix the Casserole:In a large mixing bowl, combine the condensed cream soup, sour cream, and 1 cup of shredded cheddar cheese.Add the thawed hash brown potatoes and cooked beef mixture to the bowl, and gently stir until everything is well combined.
  7. In a large mixing bowl, combine the condensed cream soup, sour cream, and 1 cup of shredded cheddar cheese.
  8. Add the thawed hash brown potatoes and cooked beef mixture to the bowl, and gently stir until everything is well combined.
  9. Assemble the Casserole:Spread the potato and beef mixture evenly into the prepared baking dish.Top with the remaining 1/2 cup of shredded cheddar cheese.
  10. Spread the potato and beef mixture evenly into the prepared baking dish.
  11. Top with the remaining 1/2 cup of shredded cheddar cheese.
  12. Bake:Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the cheese is melted and golden.
  13. Bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and the cheese is melted and golden.
  14. Garnish and Serve:Remove from the oven and sprinkle with diced green onions and chopped cilantro, if desired. Add a spoonful of salsa or diced tomatoes for extra flavor.
  15. Remove from the oven and sprinkle with diced green onions and chopped cilantro, if desired. Add a spoonful of salsa or diced tomatoes for extra flavor.
  16. Serve Hot:Serve warm, and enjoy with toppings like sour cream, guacamole, or additional salsa if desired.
  17. Serve warm, and enjoy with toppings like sour cream, guacamole, or additional salsa if desired.

Notes

Make it spicy:Add chopped jalapeños or a pinch of red pepper flakes for a spicy kick.
Add veggies:Mix in corn, black beans, or bell peppers for added texture and flavor.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Find it online: https://cosycookery.com/taco-potato-casserole/