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January 12, 2026

Taco Tuesday Hashbrown Casserole

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Taco Tuesday Hashbrown Casserole–hashbrown casserole meets tacos! This easy bake has taco seasoned ground beef, hashbrowns, melty Mexican-blend cheese, salsa and a creamy sauce.

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Taco Tuesday Hashbrown Casserole

Taco Tuesday Hashbrown Casserole

This casserole is kind of like cheesy funeral potatoes meets tacos. Greg was so happy when I took this out of the oven and immediately got a big plateful. If you love meat you can 1.5 times the meat portion of this recipe. If you’re a cheese lover you can add a big handful of cheese on top of the casserole when there’s 10 minutes left on the cooking time so it gets all cheesy and melty on top. Enjoy!

Ingredients/Substitution Ideas

  • Lean Ground Beef–or ground turkey
  • Onion–or shallot
  • Chili Powder
  • Cumin
  • Paprika
  • Kosher Salt
  • Black Pepper
  • Garlic Powder
  • Onion Powder
  • Dried Oregano
  • Red Pepper Flakes–or cayenne
  • Frozen Hashbrowns
  • Cream of Chicken Soup–or cream of mushroom
  • Mexican Cheese Blend–or cheddar + pepper jack
  • Salsa–or picante sauce

Steps

Heat oven to 375° F. 

Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the chili powder, cumin, paprika, salt, pepper, garlic powder, onion powder, oregano and red pepper flakes. 

In a large mixing bowl add the hashbrowns and break them up. Stir in the beef mixture, cream of chicken soup, cheese and salsa. Once fully incorporated spread the mixture in a sprayed 9×13 pan. 

Bake for 60 minutes. Serve and enjoy! 

Taco Tuesday Hashbrown Casserole

Notes/Tips

  • Serve with shredded lettuce, black beans and pico de gallo.
  • If you like heat use spicy salsa.
  • This recipe can be gluten free if you use gluten free hashbrowns and gluten free cream of chicken soup.
  • Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Other recipes you can make with salsa are Crockpot Salsa Chicken and Instant Pot Tender Salsa Beef.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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Taco Tuesday Hashbrown Casserole
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Taco Tuesday Hashbrown Casserole


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5 from 1 review

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
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Description

Hashbrown casserole meets tacos! This easy bake has taco seasoned ground beef, hashbrowns, melty Mexican-blend cheese, salsa and a creamy sauce. 


Ingredients

Scale
  • 16 oz lean ground beef
  • 1/2 cup diced onion
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • Pinch red pepper flakes
  • 30 oz frozen hashbrowns
  • 1 (10.5 oz) can cream of chicken soup
  • 8 oz (2 cups) Mexican cheese blend
  • 1/2 cup salsa

Instructions

  1. Heat oven to 375° F. 
  2. Heat a pan over medium high heat. Add in the beef and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Stir in the chili powder, cumin, paprika, salt, pepper, garlic powder, onion powder, oregano and red pepper flakes. 
  3. In a large mixing bowl add the hashbrowns and break them up. Stir in the beef mixture, cream of chicken soup, cheese and salsa. Once fully incorporated spread the mixture in a sprayed 9×13 pan. 
  4. Bake for 60 minutes. 
  5. Serve and enjoy! 
  • Category: Beef
  • Method: Stove and Oven

Pin this recipe for later!

Taco Tuesday Hashbrown Casserole

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

15 Comments Filed Under: All Recipes, Beef, Can Be Gluten Free, Potatoes, Other Methods Tagged With: casseroles

Comments

  1. Cherie Ashby says

    March 19, 2026 at 8:08 pm

    Another great recipe. I didn’t have any black beans or picante so made a salad

    Reply
    • Karen says

      March 23, 2026 at 12:23 pm

      Thank you! I love that you improvised

      Reply
  2. Debbie says

    January 15, 2026 at 9:04 am

    I am allergic to milk. What can I substitute for the cream soup and still maintain flavor?

    Reply
    • Karen says

      January 15, 2026 at 7:28 pm

      can you do sour cream?

      Reply
      • Debbie says

        January 16, 2026 at 6:25 am

        Sour cream is made from milk. The vegan sour cream is disgusting and changes the flavor of recipes.

        Reply
  3. Cheryl FISHER says

    January 15, 2026 at 8:33 am

    Karen, thank you for your helpful response. I’m anxious to make this recipe.

    Reply
  4. Cinde says

    January 14, 2026 at 4:00 pm

    Hi Karen, Does the casserole need to be covered in foil before baking?

    Reply
    • Karen says

      January 14, 2026 at 8:23 pm

      I left mine uncovered because I wanted it to get a little crispy on top. I liked it!

      Reply
  5. Stacey K says

    January 13, 2026 at 5:14 pm

    Hello Karen,
    Is there a substitute for the cream soup in this recipe? I was thinking maybe sour cream?
    Thanks!
    Stacey

    Reply
    • Karen says

      January 14, 2026 at 8:24 pm

      I think sour cream would work well. Add a cup in and let me know how you like it!

      Reply
    • Vickie says

      January 23, 2026 at 11:22 am

      plain yogurt is also good replacement for sour cream if you’re not allergic to milk products

      Reply
  6. Brenda says

    January 13, 2026 at 2:30 pm

    i am thinking this recipe could be made with rice instead of hashbrowns–like maybe leftover cooked rice and not to bake as long..it would add more of a mexican flair to it..i think i will try both–thanks for this recipe…always you are the best

    Reply
    • Cheryl says

      January 13, 2026 at 4:59 pm

      can I make this usomg fresh hashbrowns instead of frozen? will it reduce the bake time?

      Reply
      • Karen says

        January 14, 2026 at 8:25 pm

        Do you mean just shredding potatoes and using them directly in the casserole? I think you can do that but I would think that the cooking time would need to be increased since frozen hashbrowns are partially cooked already.

        Reply
    • Karen says

      January 14, 2026 at 8:26 pm

      Oh good idea Brenda! I bet that would be tasty. Let me know how it goes.

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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