Taco Potato Casserole
Taco potato casserole is a great recipe for busy weeknights when looking for a quick family dinner to make that's delicious.
Equipment
- 16x9 Baking Dish
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 15 ounce can of diced tomatoes, drained & rinsed
- 15 ounce can of tomato sauce
- 32 ounce bag of cubed frozen hash browns
- 2 packs taco seasoning
- 2 cups shredded cheese
Instructions
- First, allow the hash browns to thaw completely. A great way to do this is stick them in the fridge the day of or the night before you are going to make the recipe.
- Then, dice the onion and bell pepper. Preheat the oven to 350F.
- Now, in a pan on medium high heat add a little oil and brown the ground beef. When the ground beef is almost browned add in the onions and green pepper. Cook everything until the beef is cooked and the veggies are fragrant.
- Next, add in diced tomatoes and tomato sauce. Then, pour in the taco seasoning packets. Mix everything together then remove from the heat.
- In the casserole dish, mix the taco mix you just prepared with the thawed potatoes and spread it out in a 16x9 baking dish. Top off with shredded cheese.
- Place the baking dish in preheated oven for 45 minutes. Remove and allow to cool before serving, the inside will be very hot.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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