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Taco Hash Brown Casserole

A comforting, crowd-pleasing bake featuring seasoned beef, creamy potatoes, bold cheeses, and a crunchy Doritos topping.

Ingredients

Scale
  • 1.5 lbs ground beef (or any preferred ground meat)
  • 1 yellow onion, diced
  • 2 tbsp taco seasoning
  • 3/4 cup water
  • 30 oz bag frozen hash browns, partially thawed
  • 1 can (10.5 oz) Campbell’s Cheddar Cheese Soup
  • 1 cup sour cream
  • 1 can (10 oz) Ro-Tel (diced tomatoes + green chilies)
  • 1 tbsp taco seasoning
  • 8 oz shredded pepper jack cheese, divided
  • 8 oz shredded sharp cheddar cheese, divided
  • About half a (9.25 oz) bag of Doritos Nacho Cheese Doritos, crushed

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a baking dish.
  2. In a skillet over medium heat, cook the ground beef and diced onion until the meat is browned. Drain excess fat, then return the skillet to heat.
  3. Add 2 tablespoons taco seasoning and 3/4 cup water to the skillet, stirring until combined. Simmer for about 5 minutes until most water has reduced.
  4. In a large mixing bowl, combine the partially thawed hash browns, Campbell’s Cheddar Cheese Soup, sour cream, Ro-Tel, and 1 tablespoon taco seasoning. Mix until well combined.
  5. In the greased baking dish, spread half of the hash brown mixture, then layer with half of the taco meat and half of the pepper jack and half of the sharp cheddar cheeses.
  6. Repeat the layers with the remaining hash brown mixture, taco meat, and cheeses. Top with the crushed Doritos.
  7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and the Doritos are golden.
  8. Allow the casserole to cool for a few minutes before serving.

Notes

For a crispier top, remove the foil for the last 20 minutes of baking. Leftovers can be stored in the refrigerator for up to 4 days.

Nutrition

Keywords: taco casserole, hash brown casserole, nacho cheese, comfort food, easy dinner