Ultimate Taco Potato Casserole – A Cheesy, Comforting Family Dinner

Why You’ll Love This Recipe

Craving something hearty, cheesy, and packed with bold flavors? This Taco Potato Casserole brings together everything you love: seasoned ground beef, tender potatoes, creamy cheddar soup, tangy sour cream, and melty cheese—all baked to perfection. It’s a one-dish wonder that’s easy to make, perfect for weeknight dinners, potlucks, or when you just need some cozy comfort food.

Whether you’re cooking for a large family or meal prepping for the week, this casserole is guaranteed to satisfy. Plus, it uses pantry-friendly ingredients and requires minimal prep time.

Ingredients You’ll Need (Serves 8)

1.5 lbs ground beef – Lean or regular, depending on your preference
1 packet taco seasoning – Or use homemade if you prefer
1/4 cup water – Helps the seasoning coat the meat evenly
1 can (10 oz) diced tomatoes with green chilies (like Rotel), drained
1 can (10.5 oz) condensed cheddar cheese soup – Adds creaminess and flavor
2 lbs frozen cubed hashbrowns, defrosted – You can use fresh potatoes if preferred
1 cup sour cream – For a rich, tangy base
2 cups shredded cheese – Cheddar, Mexican blend, or your favorite cheese

Step-by-Step Instructions

Step 1: Preheat & Prep the Baking Dish

Start by preheating your oven to 350°F (175°C). Spray a 9×13-inch baking dish with non-stick cooking spray. This helps prevent the casserole from sticking and makes cleanup easier.

Step 2: Cook the Ground Beef

In a large skillet over medium heat, cook the ground beef until browned and fully cooked through (about 7–10 minutes). Drain any excess grease.
Add the taco seasoning and 1/4 cup of water to the skillet, stirring well. Let it simmer for about 2–3 minutes until the beef is fully coated and most of the water has evaporated.

Step 3: Mix the Potato Base

In a large mixing bowl, combine the defrosted hashbrowns, cheddar cheese soup, sour cream, and the drained Rotel. Add 1 cup of shredded cheese and stir until everything is well mixed and evenly combined.

Step 4: Add the Beef

Once the beef is ready, add it to the potato mixture. Stir thoroughly to ensure the meat is evenly distributed throughout the mixture.

Step 5: Assemble the Casserole

Pour the mixture into your prepared baking dish. Spread it out into an even layer using a spatula or the back of a spoon.

Step 6: Bake Covered

Cover the dish with foil and bake in the preheated oven for 40 minutes. This allows the flavors to meld and the potatoes to cook through.

Step 7: Add More Cheese & Finish Baking

After 40 minutes, carefully remove the foil. Sprinkle the remaining 1 cup of cheese over the top of the casserole.
Return the dish to the oven, uncovered, and bake for an additional 10–15 minutes, or until the cheese is melted, bubbly, and golden on top.

Serving Suggestions

Serve your Taco Potato Casserole hot, straight from the oven. Pair it with:

A simple green salad for balance
Warm tortillas or tortilla chips on the side
A dollop of sour cream or guacamole on top
Fresh chopped cilantro or green onions for a pop of freshness

Tips for Success

Defrost your hashbrowns before using them to avoid a watery casserole.
Use a flavorful cheese like sharp cheddar or a Mexican blend for more depth.
If you like it spicy, add chopped jalapeños or extra chili powder to the beef mixture.
Let the casserole rest for 5–10 minutes before serving so it holds its shape better when sliced.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze individual portions for quick future meals—great for busy weeks.
To reheat, microwave individual portions or place in a 350°F oven until warmed through.

Why This Casserole Is a Winner

One-pan convenience: Minimal cleanup, all the flavor
Kid-friendly: Familiar ingredients that picky eaters love Butter Biscuits
Customizable: Swap in ground turkey, add black beans, or toss in some corn
Make-ahead: Assemble ahead of time and bake later