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Taco Potato Casserole

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Taco Potato Casserole is a hearty baked dish featuring layers of tender potatoes, seasoned taco beef, creamy sour cream, and melted cheese. This comforting casserole combines the bold flavors of taco night with the satisfying appeal of a classic potato bake.

Ingredients

  • 1½ pounds russet potatoes, peeled and diced
  • 1 pound ground beef
  • 1 small onion, diced
  • 1 packet taco seasoning
  • ⅔ cup water
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions, sliced
  • ½ cup sliced black olives (optional)
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. Place the diced potatoes in a pot of salted water and boil for about 10 minutes until slightly tender.
  4. Drain the potatoes and set aside.
  5. Cook the ground beef and onion in a large skillet over medium heat until the beef is browned and the onion is softened.
  6. Drain excess grease and stir in the taco seasoning and water.
  7. Simmer for about 5 minutes until thickened.
  8. Stir in the diced tomatoes with green chilies.
  9. Spread half of the potatoes in the prepared baking dish.
  10. Layer half of the taco meat mixture over the potatoes.
  11. Spread half of the sour cream over the meat layer.
  12. Sprinkle half of the cheddar and Monterey Jack cheese over the top.
  13. Repeat the layers with the remaining potatoes, meat mixture, sour cream, and cheese.
  14. Bake for 25 to 30 minutes until bubbly and the cheese is melted.
  15. Allow the casserole to rest for 5 minutes before serving.
  16. Garnish with green onions, black olives, and fresh cilantro.

Notes

  • Substitute ground turkey or ground chicken for a lighter version.
  • Add black beans, pinto beans, or corn for extra texture and flavor.
  • Use pepper Jack cheese or diced jalapeños for additional heat.
  • Frozen hash browns can be used instead of fresh potatoes for convenience.
  • Top servings with salsa, avocado, guacamole, or extra sour cream.
  • Assemble the casserole a day ahead and refrigerate until ready to bake.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/taco-potato-casserole/