Taco Potato Casserole
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 534
- Total Fat
- 33
- Saturated Fat
- 16
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 29
- Cholesterol
- 112
- Sodium
- 1239
- Total: 1 hr 20 min
- Active: 15 min
Ingredients
30 ounces frozen shredded hash brown potatoes
1 1/2 pounds 80/20 ground beef
Two 10-ounce cans diced tomatoes and green chiles, such as Rotel
Two 1-ounce packages taco seasoning
4 scallions, thinly sliced, white and green parts separated
8 ounces processed cheese, such as Velveeta, cut into small cubes
8 ounces shredded Cheddar (about 2 cups)
Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving
Directions
- Preheat the oven to 400 degrees F.
- Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.
- Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.
- Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.