Cheesy Taco Potatoes with Ground Beef and Cheddar

Cheesy Taco Potatoes

Small potato cubes, taco-seasoned ground beef, and tomato-chile pieces bake in a creamy cheese sauce beneath a melted cheddar top. The casserole stays soft and scoopable rather than cutting into squares.

Thawed cubed hash browns keep the potatoes distinct and help them heat through during the covered bake. Check a cube near the center before adding the final cheese layer: it should be fork-tender but still hold its shape.

Ingredients for Cheesy Taco Potatoes

• 1 package frozen cubed hash brown potatoes, thawed (about 30 ounces or 850g)
• 1 pound ground beef (about 450g)
• 1 packet taco seasoning (about 1 ounce or 30g)
• 1/3 cup water
• 1 can diced tomatoes with green chiles, drained (10 ounces)
• 1 can condensed cheddar cheese soup (10.5 ounces)
• 1/2 cup sour cream (120g)
• 2 cups shredded sharp cheddar cheese, divided (about 225g)

Yield: 6 servings. Prep: About 15 minutes, plus time to thaw the potatoes. Allow about 10–12 minutes to cook the beef, 50–60 minutes to bake, and 5–10 minutes to rest.

How to Make Cheesy Taco Potatoes

1. Prepare the dish: Preheat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Make sure the potato cubes are thawed and no longer frozen together.
2. Brown and season the beef: Cook and crumble the beef in a large skillet over medium-high heat, about 8–10 minutes, until fully cooked. Drain excess fat. If using a thermometer, the beef should reach 160°F (70°C) before assembly. Reduce the heat to medium, add the taco seasoning and water, and simmer until the meat is coated and little free liquid remains.
3. Mix the casserole: In a large bowl, combine the potatoes, seasoned beef, drained tomatoes, cheddar cheese soup, sour cream, and 1 cup of the shredded cheddar. Stir until the cubes are evenly coated, then spread the mixture in the prepared dish.
4. Bake covered: Cover loosely with foil, keeping it off the mixture, and bake for 40–45 minutes. Start checking a potato cube near the center at 40 minutes. If it is still firm, continue baking covered until the center potatoes are fork-tender.
5. Melt the cheese: Remove the foil and scatter the remaining 1 cup cheddar over the casserole. Bake uncovered for 10–15 minutes, until the cheese is melted and the edges bubble lightly. Let stand for 5–10 minutes, then serve in loose scoops.

Use Cubed, Thawed Potatoes

Choose cubed hash browns rather than shredded ones for distinct pieces in each serving. The baking time assumes the potatoes are thawed and the assembled casserole is not refrigerator-cold. If using fresh potatoes, cut them into similarly small cubes and parboil until nearly tender before mixing; raw cubes will not cook on the same schedule.

How to Keep the Casserole Creamy, Not Watery

Drain the beef and tomatoes, and let the seasoning water cook down before mixing. Excess fat or liquid can pool around the potatoes. Adding half the cheddar to the filling and saving half for the uncovered bake gives the casserole a separate melted cheese top.

Serving, Make-Ahead, and Storage

Scoop onto plates and offer sour cream or fresh taco toppings separately, if desired. For another beef-and-potato bake, try Hamburger Potato Casserole with Corn and Cheddar.

To assemble ahead, cover and refrigerate the casserole for up to one day before baking. A refrigerator-cold dish may need longer under the foil; check a center potato cube for tenderness before adding the final cheese.

Refrigerate leftovers in an airtight container for up to 3–4 days. Microwave individual portions until hot throughout, about 2–3 minutes depending on portion size and microwave power. If using a thermometer, reheat to 165°F (75°C). The potatoes will remain soft rather than crisp.

Nutrition

Approximate per serving (1/6 of the casserole): 535 calories, 29g protein, 31g fat, and 39g carbohydrates. Approximate per 100g: 160 calories, 9g protein, 9g fat, and 12g carbohydrates. Values will vary with the brands used, the amount of fat drained from the beef, and the casserole’s finished weight.