Taco Hashbrown Casserole
A comforting Taco Hashbrown Casserole that combines crispy hashbrowns with savory beef and zesty taco seasoning, perfect for family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 1 bag Frozen Hashbrowns The star of our dish! These provide a crispy base.
- 1 lb Ground Beef You can substitute turkey or a plant-based meat.
- 1 packet Taco Seasoning Key for the signature taco flavor. Feel free to make your own.
- 1 can Black Beans Add some fiber. Rinse before adding.
- 1 can Diced Tomatoes with Green Chilies Opt for mild or spicy based on preference.
- 2 cups Shredded Cheddar Cheese Use a dairy-free cheese for a lactose-free version.
- 4 large Eggs Help bind everything together; flaxseed mixture can be an alternative.
- 1 cup Sour Cream Greek yogurt can be a lighter alternative.
- Chopped Green Onions For garnish and extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef. Drain excess fat.
- Add the taco seasoning to the beef, stirring for a couple of minutes.
- In a large bowl, mix the hashbrowns, black beans, diced tomatoes, eggs, and half of the cheese with the seasoned meat until well combined.
- Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Sprinkle the remaining cheese on top and bake for 45 minutes, until bubbling and golden.
- Once out of the oven, let it cool for a few minutes. Serve with sour cream and garnish with chopped green onions.
Notes
For a crisper crust, consider broiling the casserole for the last few minutes of cooking. Leftovers can be kept in an airtight container for up to 3 days, or frozen for up to 3 months.