Taco Potato Casserole

I love making this Taco Potato Casserole because it’s the perfect comfort food with a fun, taco-inspired twist. The creamy potatoes, seasoned ground beef (or turkey), and zesty taco flavors come together in a hearty, cheesy casserole that’s easy to make and always a crowd-pleaser. It’s great for weeknight dinners, potlucks, or whenever you’re craving something filling and flavorful.

Why I’ll Love This Recipe

I enjoy how this casserole combines the comforting texture of potatoes with the bold flavors of tacos. The cheesy topping is rich and melty, while the ground meat mixture adds a savory, spiced base. It’s an easy one-dish meal that everyone will love, and it’s a fantastic way to use simple ingredients to create something extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Casserole:

• 4 medium russet potatoes, peeled and thinly sliced

• 1 lb ground beef (or ground turkey for a leaner option)

• 1 small onion, chopped

• 1 packet taco seasoning (or homemade seasoning mix)

• 1 can (10 oz) diced tomatoes with green chilies, undrained

• 1/2 cup sour cream

• 1/2 cup shredded cheddar cheese

• 1/2 cup shredded Mexican blend cheese (or your favorite cheese)

• 1 tablespoon olive oil (for cooking)

• Salt and pepper to taste

For the Toppings:

• Sliced green onions

• Chopped cilantro (optional)

• Salsa or guacamole (optional)

Directions

1. Prepare the Potatoes: I start by preheating the oven to 375°F (190°C). I then grease a 9×13-inch baking dish with cooking spray or a little olive oil. I arrange the sliced potatoes in an even layer at the bottom of the dish, making sure they’re spread out as evenly as possible.

2. Cook the Ground Meat: In a large skillet, I heat the olive oil over medium heat. I add the chopped onion and cook until it softens, about 3-4 minutes. Then, I add the ground beef (or turkey), season with salt and pepper, and cook until browned, breaking it up into small pieces as it cooks.

3. Add Taco Seasoning and Tomatoes: Once the meat is cooked, I stir in the taco seasoning and the can of diced tomatoes with green chilies. I let this simmer for a few minutes to combine the flavors. If the mixture looks a little dry, I can add a splash of water or beef broth to loosen it up.

4. Assemble the Casserole: I spoon the meat mixture over the layer of potatoes in the baking dish. Then, I spread the sour cream evenly over the meat mixture.

5. Add Cheese: I top everything with the shredded cheddar and Mexican blend cheese.

6. Bake the Casserole: I cover the baking dish with aluminum foil and bake for 40 minutes. After 40 minutes, I remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the potatoes are tender when pierced with a fork.

7. Garnish and Serve: Once out of the oven, I let the casserole cool for a few minutes before garnishing with sliced green onions, chopped cilantro, and any additional toppings like salsa or guacamole if desired.

Servings and Timing

This recipe yields 6-8 servings. Prep time is around 15 minutes, and baking time is about 50-55 minutes, making it a quick and easy meal for a busy weeknight.

Variations

I like to change it up by:

• Adding a layer of refried beans or black beans for extra protein and flavor.

• Using sweet potatoes or Yukon Gold potatoes for a twist on the classic.

• Adding some diced bell peppers or jalapeños to the meat mixture for extra crunch and spice.

• Topping with crushed tortilla chips or a drizzle of enchilada sauce for added texture and flavor.

Storage / Reheating

I store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, I can microwave individual portions or bake the whole casserole at 350°F (175°C) for 10-15 minutes, until warmed through.

FAQs

1. Can I make this casserole ahead of time?
Yes! You can assemble the casserole a day ahead of time and store it covered in the refrigerator. When ready to bake, just pop it in the oven and bake as directed, adding a few extra minutes if needed.

2. Can I use a different type of cheese?
Yes, you can use any cheese you like! Monterey Jack, Pepper Jack, or even mozzarella would work well in this recipe.

3. Can I make this casserole gluten-free?
Yes, just make sure to use a gluten-free taco seasoning mix, and check that your shredded cheese is gluten-free (most are). This recipe is naturally gluten-free as long as you make sure to choose the right ingredients.

4. Can I use frozen potatoes?
Yes! You can use frozen hashbrowns or pre-sliced frozen potatoes. Just be sure to adjust the cooking time if necessary.

5. How can I make this dish spicier?
If I like things spicier, I can add chopped jalapeños to the meat mixture, sprinkle in some chili flakes, or top the casserole with a spicy salsa or hot sauce before serving.

Conclusion

This Taco Potato Casserole is a fun, flavorful twist on traditional casseroles with all the great flavors of tacos! It’s hearty, cheesy, and packed with texture, making it a crowd favorite. Whether you’re feeding a family or bringing it to a gathering, this dish is sure to be a hit. Plus, it’s easy to make and can be customized to suit your tastes!