Description
This hearty Taco Potato Casserole combines tender russet potatoes, savory ground beef, and vibrant vegetables with bold taco flavors for a comforting and crowd-pleasing main course. Layered and baked with a creamy cheddar soup and melted Mexican cheese blend, this casserole is perfect for family dinners or potlucks. The addition of Rotel tomatoes, salsa, and corn adds a Mexican-inspired flair, making it both delicious and satisfying.
Ingredients
Units
Scale
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Base Ingredients
- 1.5 lbs russet potatoes
- 1 lb lean ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 tablespoon minced garlic
- 1 oz taco seasoning
- 10 oz Rotel diced tomatoes and green chilies
- 1/2 cup mild chunky salsa
- 1 cup frozen corn
- 10.5 oz cheddar soup
- 1/2 teaspoon salt
- 2 cups shredded Mexican cheese blend
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Optional Garnish
- chopped green onions for garnish
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it is properly heated before you begin assembling the casserole.
- Prepare the Potatoes: Wash the russet potatoes thoroughly and cut them into bite-sized cubes. This ensures even cooking and a good texture in the casserole.
- Arrange Potatoes in Baking Dish: Coat a 9 x 13-inch baking dish with cooking spray to prevent sticking, then spread the cubed potatoes evenly in the bottom of the dish.
- Cook the Ground Beef: Place the lean ground beef in a large skillet over medium-high heat. Crumble the meat well as it cooks to ensure even browning and texture.
- Add Onion and Bell Pepper: When the ground beef is almost cooked through, add the diced onion and diced green bell pepper to the skillet. Continue cooking until the meat is fully cooked and the onions are translucent and soft.
- Add Garlic and Seasoning: Stir in the minced garlic and cook for one additional minute. Then sprinkle the taco seasoning over the mixture, stirring until all the beef and vegetables are well coated.
- Stir in Remaining Filling Ingredients: Add the Rotel diced tomatoes and green chilies, salsa, and frozen corn to the skillet. Stir to combine everything thoroughly. Then add the cheddar soup and salt, mixing until fully combined and the mixture is creamy.
- Layer in Baking Dish: Pour the prepared ground beef mixture evenly over the cubed potatoes in the baking dish to ensure every bite is flavorful.
- Add Cheese Topping: Sprinkle the shredded Mexican cheese blend evenly over the top of the casserole for a gooey, melty finish.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. This allows the potatoes to begin cooking and the flavors to blend.
- Bake Uncovered: Remove the foil and continue baking for 15–20 more minutes, or until the casserole is bubbling around the edges and the cheese is golden and starting to brown.
- Rest and Garnish: Remove the casserole from the oven and let it rest for five minutes. This helps it set for easier serving. Top with chopped green onions if desired for extra color and flavor.
Notes
- You can use ground turkey or chicken instead of beef for a lighter option.
- Make ahead by prepping the casserole the night before; refrigerate and bake the next day.
- For extra heat, add diced jalapenos or use spicy salsa.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg
