Taco Hashbrown Casserole

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Taco hashbrown casserole is a tasty meal that’s quick and easy to make. You’ll love how it mixes two comfort foods into one dish. This recipe takes just 15 minutes to prep and 30 minutes to cook, making it perfect for busy weeknights.

The mix of ground beef, taco spices, and crispy hashbrowns creates a yummy blend of textures and flavors. It’s topped with melted cheese for extra goodness. You can add your favorite taco toppings like sour cream or salsa to make it even better.

Exact Ingredients List

Here’s everything you’ll need to make this tasty taco hashbrown casserole:

• 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

For topping (optional):

• Sour cream
• Salsa
• Fresh cilantro
• Pico de gallo
• Guacamole

Make sure you have all these ingredients ready before you start cooking. The ground beef and onion form the base of your casserole’s flavor. The taco seasoning adds a nice kick, while the hashbrowns give it a crispy texture.

The cheddar cheese soup and shredded Mexican cheese blend make this dish extra creamy and cheesy. You can pick your favorite toppings to add some extra zing to your casserole.

With these ingredients, you’ll be able to whip up a delicious meal that serves 8 people. It’s perfect for family dinners or potlucks!

Instructions

Preheat your oven to 375°F. Grab a 9×13-inch baking dish and give it a light coat of non-stick spray.

In a big skillet, cook the ground beef and diced onion over medium heat. Stir often and break up the meat with a wooden spoon as it cooks. When the beef is brown and the onions are soft, you’re good to go.

Now add the minced garlic and taco seasoning. Mix well and cook for about a minute until it smells yummy. Take the skillet off the heat.

If your skillet is big enough, toss in the frozen hashbrowns, cheddar cheese soup, and 1 1/2 cups of shredded cheese. Mix it all up really well. If your skillet’s too small, just use a big bowl instead.

Pour this tasty mixture into your greased baking dish. Spread it out evenly, then sprinkle the last 1/2 cup of cheese on top.

Pop it in the oven, uncovered, for 25-30 minutes. You’ll know it’s done when the cheese on top is all melted and golden brown.

Take it out and let it cool for 5 minutes. Add any toppings you like – sour cream, salsa, cilantro, pico de gallo, or guacamole are all great choices. Dig in and enjoy your taco hashbrown casserole!

Possible Substitutes List

You can easily swap out ingredients in this taco hashbrown casserole to suit your tastes or dietary needs. Here are some tasty options:

• Ground beef alternatives: turkey, chicken, or plant-based crumbles
• Hashbrowns: diced potatoes or tater tots
• Cheddar cheese soup: cream of mushroom or cream of chicken soup
• Mexican cheese blend: cheddar, monterey jack, or pepper jack

For a spicier kick, try adding diced jalapeños or a can of green chiles. You can also mix in some black beans or corn for extra flavor and texture.

If you’re looking for a crunchier topping, crush some tortilla chips and sprinkle them on before baking. This adds a nice texture contrast to the creamy casserole.

For a lower-carb version, replace half the hashbrowns with cauliflower rice. This keeps the dish hearty while cutting down on carbs.

Remember, these substitutes may change the cooking time slightly. Keep an eye on your casserole and adjust as needed.

How To Make It Diabetes-Friendly

You can make this taco hashbrown casserole more diabetes-friendly with a few easy swaps. Use lean ground turkey instead of beef to cut down on fat. Replace half the hashbrowns with riced cauliflower for fewer carbs.

Choose low-fat cheese and skip the canned soup. Make a simple cheese sauce with milk and shredded cheese instead. Use less cheese overall to reduce calories.

Pick a low-sodium taco seasoning or make your own blend. This lets you control the salt. Add extra veggies like bell peppers and zucchini to boost fiber and nutrients.

Portion control is key. Stick to a small serving and pair it with a big salad. For toppings, go for fresh pico de gallo and a dollop of Greek yogurt instead of sour cream.

Here’s a quick comparison:

These changes make the dish lighter while keeping the tasty taco flavors you love.

Tips, Tricks & Storing

To make this taco hashbrown casserole extra tasty, try these tips:

• Use freshly grated cheese instead of pre-shredded for better melting.
• Add a can of drained black beans or corn for more flavor and texture.
• Spice it up with diced jalapeños or a dash of hot sauce.

You can prep this casserole ahead of time. Just assemble it, cover with foil, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking from cold.

Leftovers taste great! Store them in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until hot.

To freeze, wrap the unbaked casserole tightly in plastic wrap and foil. It will keep for up to 3 months. Thaw in the fridge overnight before baking.

For a crispy top, broil the casserole for 2-3 minutes after baking. Keep a close eye on it to avoid burning.