Taco Hashbrown Casserole (Oven Recipe)
This cozy, crowd-pleasing bake blends breakfast comfort with bold taco flavor for an easy weeknight win.
Ingredients
Protein
- 1 lb ground beef Use lean ground beef for a healthier option.
- 2 cloves garlic, minced
- 1 oz packet taco seasoning Select your favorite taco seasoning mix.
Potatoes
- 30 oz frozen shredded hashbrowns Ensure they are not clumped together for even mixing.
Sauce & Cheese
- 10.5 oz cheddar cheese soup Use condensed soup for best results.
- 2 cups shredded taco-style cheese, divided Save 1 cup for topping.
Instructions
Preparation
- Preheat your oven to 425°F.
- Brown your ground beef with garlic and drain any excess fat.
- In a large bowl, mix the browned beef, taco seasoning, cheddar cheese soup, and frozen hashbrowns together.
- Stir in 1 cup of the shredded taco-style cheese, then pour the mixture into a lightly greased 9x13 baking dish.
- Top all the ingredients with your remaining 1 cup of shredded cheese.
Cooking
- Bake for 20 minutes, turning halfway through if your oven does not cook evenly.
Notes
Let the casserole rest 5–10 minutes before serving to set for cleaner slices. Store leftovers covered in the fridge for up to 3 days and reheat gently.