Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Taco Potato Casserole
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- Level: Easy
- Total: 1 hr 20 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 534
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 112 mg
- Sodium
- 1239 mg
Perfect for busy weeknights, this mash-up bake of hash browns, ground beef, canned tomatoes and green chiles, taco seasoning and gooey cheese can't be beat. It's the ultimate hands off meal. And since everything's tossed together right in the baking dish, there's very little cleanup. Simply garnish with your favorite taco toppings and dinner is served. If you're lucky enough to have leftovers, try wrapping them in a tortilla for a quick burrito.
- Level: Easy
- Total: 1 hr 20 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 534
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 29 g
- Cholesterol
- 112 mg
- Sodium
- 1239 mg
Ingredients
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.
