Go Back

Taco Hashbrown Casserole

Taco hashbrown casserole with a crispy hashbrown crust and layered taco beef, Rotel, and melted Mexican cheese. This easy Mexican hashbrown bake turns frozen hashbrowns into a golden, casserole-style breakfast dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

ground beef taco filling
  • 1.5 lb ground beef
  • 1 taco seasoning
  • 0.25 cup water
  • 1 can (10 oz) Rotel tomatoes, drained
  • 1 cup frozen corn
  • 1 can (15 oz) black beans, drained
cheese and hashbrown layers
  • 1 cup shredded Mexican cheese blend, plus more for top
  • 1 bag (30 oz) frozen shredded hashbrowns
  • 0.5 salt and pepper to taste
serving
  • 1 sour cream
  • 1 jalapeños
  • 1 cilantro

Equipment

  • 1 sheet pan

Method
 

Preheat and brown the beef
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Brown the ground beef in a skillet, then drain the fat and add the taco seasoning and water.
  3. Simmer the seasoned beef mixture for 3 minutes.
Build the casserole layers
  1. Stir in the Rotel tomatoes, frozen corn, and black beans, then mix to combine.
  2. Spread the beef mixture in the greased baking dish and top with 1 cup of cheese.
  3. Cover with frozen shredded hashbrowns in a thick, even layer, then season with salt and pepper.
Bake until golden and serve
  1. Bake covered for 35 minutes, keeping the hashbrowns from browning too fast while they cook through.
  2. Uncover, top with extra cheese, and bake 15–20 minutes more until the hashbrowns are golden and crispy.
  3. Serve with sour cream, jalapeños, and cilantro.

Notes

For the crispiest top, keep the casserole covered for the first 35 minutes so the hashbrowns cook through before browning. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until hot. Freezing is yes—freeze tightly covered up to 2 months and thaw overnight before reheating. For a lighter swap, use ground turkey in place of ground beef and use no-salt-added beans if desired.