Taco Potato Casserole is a hearty, crowd-pleasing dish that layers tender potatoes with savory taco-seasoned beef, melty cheese, and a creamy sauce. It’s the perfect comfort food for busy nights or potlucks, offering all the bold flavors of tacos in a cozy baked form.
Cooking Time: 1 hour
Servings: 6
Ingredients:
1½ pounds potatoes, peeled and cut into small cubes
1 pound ground beef (or turkey)
1 small onion, chopped
2 cloves garlic, minced
1 packet taco seasoning mix
½ cup water
1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup)
½ cup sour cream
1 cup salsa
2 cups shredded cheddar cheese
2 tablespoons olive oil
Salt and pepper, to taste
Sliced green onions, diced tomatoes, and cilantro for garnish (optional)
Instructions:
-
Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
Cook the Potatoes
In a large pot, bring salted water to a boil. Add the potato cubes and cook for 8–10 minutes until just tender but not falling apart. Drain and set aside. -
Prepare the Taco Meat
In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and cook for 2 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in garlic, taco seasoning, and water. Simmer for 3–4 minutes until the mixture thickens slightly. -
Make the Creamy Sauce
In a bowl, mix together the cream of mushroom soup, sour cream, and salsa until well combined. -
Assemble the Casserole
Spread half of the cooked potatoes in the bottom of the prepared baking dish. Spoon half of the taco meat over the potatoes, followed by half of the creamy sauce and a layer of cheese. Repeat with the remaining potatoes, taco meat, sauce, and cheese. -
Bake
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until bubbly and the cheese is golden. -
Garnish and Serve
Let it rest for 5 minutes, then top with green onions, diced tomatoes, or cilantro if desired. Serve warm.
Nutrition (per serving):
Calories: 510
Protein: 31g
Carbohydrates: 32g
Fat: 28g
Fiber: 3g
Sugar: 5g
Tips:
Use frozen diced hash browns instead of fresh potatoes for a quicker version.
Add black beans or corn to make it more filling and colorful.
Try topping it with crushed tortilla chips or jalapeño slices for extra crunch and spice.
Leftovers reheat beautifully in the oven or microwave, making this a great make-ahead meal.
