Taco Hashbrown Casserole

Taco Hashbrown Casserole

from insanelygoodrecipes.com
45 min

This easy taco hashbrown casserole combines seasoned beef, crispy hashbrowns, and creamy cheddar cheese soup for a heavenly family dinner.

Ingredients

  • 1 pound ground beef
  • 1 medium onion, finely diced
  • 2-3 cloves garlic, minced
  • 1 (1 ounce) packet taco seasoning
  • 1 (30 ounce) bag frozen shredded hashbrowns
  • 1 (10.5 ounce) can cheddar cheese soup
  • 2 cups shredded Mexican cheese blend
  • optional toppings: sour cream, salsa, fresh cilantro, pico de gallo, guacamole

Directions

  1. 1

    Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with non-stick spray.

  2. 2

    In a large skillet over medium heat, cook the ground beef and onion, stirring often, until the meat is browned and the onions are soft. Break the meat into crumbles with a wooden spoon as it cooks.

  3. 3

    Add the garlic and taco seasoning, mix well, and cook until fragrant, about 1 minute. Remove from the heat.

  4. 4

    If the skillet is large enough, add the hashbrowns, soup, and 1 1/2 cups of cheese. Alternatively, combine in a large bowl. Mix thoroughly until evenly combined.

  5. 5

    Pour the hashbrown mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of shredded cheese over the top.

  6. 6

    Bake uncovered for 25-30 minutes or until the cheese on top is melted and golden brown.

  7. 7

    Remove from the oven and let rest for 5 minutes. Top with optional garnishes, serve, and enjoy!