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The finished taco potato caserole in a 9 inch by 13 inch casserole dish.
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Taco Potato Casserole

This Taco Potato Casserole is a cheesy, comforting weeknight winner packed with bold Tex-Mex flavors, hash browns, beef, and melty cheese. It's make-ahead and freezer-friendly!
Prep Time25 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: Mexican-American
Keyword: casserole, ground beef, tacos
Servings: 8 people
Author: Jillian Wade

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Sharp Knife
  • measuring cups and spoons
  • Wooden spoon or spatula
  • 9x13-inch baking dish

Ingredients

FOR THE CASSEROLE:

  • 1 pound ground beef
  • ½ pound ground Italian sausage
  • 1 cup onion diced
  • 1 Tablespoon minced garlic
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 cup corn
  • 15 ounce can of black beans rinsed and drained
  • 14 ounce can fire fire-roasted tomatoes
  • 2 cups chunky salsa
  • 1 ounce package of taco seasoning
  • ½ teaspoon salt
  • 2 cups Mexican blend cheese divided
  • 1 cup shredded Pepper Jack cheese divided
  • 28 ounce bag frozen shredded hash brown potatoes

FOR SERVING (all optional):

  • Salsa
  • Guacamole
  • sour cream
  • Fresh chopped cilantro
US Customary - Metric

Instructions

  • Heat the oven to 375°F.
  • Cook the hamburger and sausage until they are no longer pink. Add the onion, garlic, and peppers and continue cooking for another 3 minutes.
  • Add the corn, beans, tomatoes, salsa, taco seasoning, and salt.
  • Pour the meat mixture into a 9x13 pan, then top with half the Mexican blend and pepper jack cheese.
  • Top with the potatoes and place in the oven. Bake until the potatoes are browned and lightly crispy for about 25-35 minutes.
  • Top with the remaining cheese and bake for another 10 minutes.
  • Add your favorite toppings (all optional) and serve.

Notes

Store: Cover leftovers tightly and refrigerate for up to 4 days. Reheat in the oven at 350°F or microwave individual portions.
Freeze: This casserole freezes beautifully. Let it cool completely, then wrap it well and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Cover with foil and bake at 350°F until heated through, about 25 minutes. Or zap slices in the microwave for a few minutes.
Make Ahead: You can assemble the casserole up to the hash brown topping and refrigerate it (covered) for 1 day before baking. Add 10 extra minutes to the baking time if cooking from cold.

Nutrition

Serving: 1.5cup | Calories: 597kcal | Carbohydrates: 48g | Protein: 33g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1506mg | Potassium: 1034mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1691IU | Vitamin C: 46mg | Calcium: 510mg | Iron: 5mg