Taco Potato Casserole

This cheesy Taco Potato Casserole is loaded with seasoned ground beef, tender potatoes, and plenty of melted cheese. It’s an easy, family-friendly dinner that’s perfect for busy weeknights.

Ingredients (Serves 6)

For the Casserole

1 lb (450 g) lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 packet (1 oz / 28 g) taco seasoning
¼ cup (60 ml) water
4 medium russet or Yukon Gold potatoes, peeled and diced
1 (10 oz / 285 g) can diced tomatoes with green chilies, drained
1 cup frozen corn
2 cups (200 g) shredded cheddar cheese
1 cup (100 g) shredded Monterey Jack cheese
2 tablespoons olive oil
1 teaspoon paprika
Salt and black pepper, to taste

Optional Toppings

Sour cream
Sliced green onions
Chopped cilantro
Diced avocado
Sliced jalapeños
Salsa
Crushed tortilla chips

Instructions

Preheat the oven
- Preheat your oven to 400°F (200°C).
- Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
Cook the potatoes
- Toss the diced potatoes with the olive oil, paprika, salt, and pepper.
- Spread them in the baking dish and bake for 20 minutes, stirring halfway through.
Prepare the taco beef
- While the potatoes cook, brown the ground beef and onion in a large skillet over medium heat for 6–8 minutes.
- Add the garlic and cook for 30 seconds.
- Drain excess fat.
- Stir in the taco seasoning and water.
- Add the diced tomatoes and corn, then cook for 2–3 minutes.
Assemble the casserole
- Remove the potatoes from the oven.
- Spoon the taco beef mixture evenly over the potatoes.
- Sprinkle the cheddar and Monterey Jack cheeses over the top.
Bake
- Return the casserole to the oven and bake for 15–20 minutes, or until the cheese is melted and bubbly.
Serve
- Let the casserole rest for 5 minutes.
- Top with your favorite toppings and serve warm.

Tips

Cut the potatoes into evenly sized cubes for even cooking.
Ground turkey or chicken can be substituted for the ground beef.
For extra heat, add diced jalapeños or a pinch of cayenne pepper.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6