Hash Brown Taco Casserole

5 from 2 votes

Hash Brown Taco Casserole is a versatile and time-saving recipe that will become a favorite of the whole family. Whether you're making it for breakfast or dinner, customizing it to your taste, or prepping it ahead of time, this casserole has you covered. Try it and you'll find yourself returning to it time and time again for its delicious convenience.

Course Main Dish

Cuisine American

Keyword Hash Brown Taco Pie, Hashbrown Taco Casserole

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Calories 311kcal

Author Shelby Law Ruttan

Ingredients

3 small tomatoes , sliced
1 tablespoon green onion , chopped
20 ounces refrigerated hash brown shreds
4 large eggs
½ cup light cream
1½ cup shredded cheddar
1 tablespoon chili powder
1 teaspoon cumin powder
1 teaspoon salt Salt
1 teaspoon black pepper
½ pound 80/20 ground beef
2 cloves garlic
½ medium onion diced

Instructions

Preheat oven to 350 degrees. Spray 9 inch round casserole dish with nonstick cooking spray and set aside
In a large skillet over medium-high heat, brown ground beef with minced garlic, and diced onions until meat is browned and onions are translucent. Drain excess fat from ground beef mixture and discard.
In a large bowl combine refrigerated hash brown potatoes, eggs, light cream, 1 cup of cheddar cheese, chili powder, cumin powder, salt and pepper. Stir until well combined. Add ground beef and stir to combine.
Transfer potato mixture into prepared baking dish. Using the back of a spoon, pat mixture down into dish until compact.
Bake in preheated oven for 60 minutes. Remove from oven and place remaining ½ cup cheese and sliced tomatoes on top of the casserole. Bake another 15 minutes, until cheese has melted.
Serve topped with sour cream and sliced green onions.

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