Taco Hashbrown Casserole is the ultimate comfort food that brings together the bold flavors of tacos and the satisfying crunch of hashbrowns in one delicious, hearty dish. I first discovered this recipe during a family gathering, and it quickly became a crowd favorite. It’s perfect for cozy weeknight dinners and has even found its place on our holiday brunch table, uniting guests with its inviting aroma and flavors. The best part? It combines ease and indulgence, making it a go-to for busy cooks who still want to impress.
Why you’ll love this dish
There are plenty of reasons to crave Taco Hashbrown Casserole—where do I start? First off, it’s a family-friendly recipe that even picky eaters will love. With its melty cheeses and comforting textures, it feels indulgent while still being super simple to whip up. Plus, you can throw it together quickly on a busy weekday or make it ahead for a gathering, giving you all the flexibility you need.
What really makes this dish shine is its versatility. Whether you choose to incorporate ground beef or sausage, or keep it vegetarian with assorted veggies, it caters to whatever mood or dietary preference strikes. When served piping hot, it guarantees a satisfying meal that keeps everyone coming back for more.
“This casserole is a game-changer! My kids devoured it, and it made dinner time so easy. I even had leftovers for lunch the next day!” – Happy Home Cook
Preparing Taco Hashbrown Casserole
Making Taco Hashbrown Casserole is straightforward and can be done in just a few steps. You’ll start by cooking your meat (if using), mixing all the ingredients together for a creamy blend, and then letting the slow cooker do its magic. It’s one of those recipes that feels fancy but is truly effortless.
Are you ready to dive into the cooking process? Here’s a look at what you’ll need.
Gather these items
- 1 (30 oz) bag frozen shredded hashbrowns (thawed slightly)
- 1 lb ground beef or sausage (optional, can substitute with beans or more veggies)
- 1 packet taco seasoning (or 2–3 tbsp homemade taco seasoning)
- 1 (10 oz) can diced tomatoes with green chilies, drained
- 1 small onion, finely chopped
- 1 bell pepper, diced (optional)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup shredded Monterey Jack cheese
- 1 (8 oz) cream cheese, softened
- 1 cup sour cream
- 1/2 cup milk
- Salt & pepper to taste
- Optional toppings: sliced jalapeños, chopped green onions, cilantro, salsa, or avocado
Using shredded hashbrowns saves time, but if you’re feeling adventurous, you could also make your own from scratch!
