Can I use pre-cooked potatoes to save time?

Absolutely! If you have leftover boiled or baked potatoes, you can cube them and use them in this recipe. Just reduce the initial covered baking time to about 10 minutes since you'll only need to heat them through rather than cook them from raw.

What can I substitute for cheddar soup if I can't find it?

If cheddar soup isn't available, you can make a quick substitute by combining 1 cup of milk with 2 tablespoons of flour and 1 cup of shredded cheddar cheese. Cook over medium heat, stirring frequently until thickened, then use in place of the soup.

Can I prepare this casserole the night before?

Yes! You can assemble the entire casserole, cover it tightly, and refrigerate overnight. When ready to bake, let it sit at room temperature for about 30 minutes, then add an extra 10-15 minutes to the covered baking time since you're starting with cold ingredients.

Is this recipe gluten-free?

The recipe as written is not gluten-free due to the cheddar soup and possibly the taco seasoning. However, you can make it gluten-free by using a homemade cheese sauce, ensuring your taco seasoning is gluten-free, and double-checking other packaged ingredients for hidden gluten.

Taco Potato Casserole Recipe

Name: Taco Potato Casserole Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican-American
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; chopped green onions for garnish

This hearty Taco Potato Casserole combines crispy potatoes with savory taco-seasoned beef, melted cheese, and zesty vegetables for a complete meal that’s sure to satisfy the whole family. The perfect fusion of Mexican flavors and comfort food, this casserole takes less than an hour to prepare and delivers incredible taste in every bite. It’s the ultimate weeknight dinner solution when you’re craving something substantial yet easy to make!

Why You’ll Love This Recipe

No-Fuss Comfort Food: This casserole brings together two favorites tacos and potatoes in one delicious, filling dish that’s perfect for busy evenings.
Family-Friendly: Even picky eaters love this casserole! The familiar flavors and textures appeal to kids and adults alike.
Make-Ahead Magic: You can prep components ahead of time or assemble the entire casserole earlier in the day, making dinner time a breeze.
Budget-Friendly: Using affordable ingredients like potatoes and ground beef makes this a wallet-friendly option that doesn’t sacrifice flavor.

Ingredients You’ll Need

Russet Potatoes: These form the hearty base of our casserole, becoming tender and slightly crispy when baked. They absorb all those amazing taco flavors!
Ground Beef: The protein star of the show, providing richness and substance. Choose lean beef for less fat but still plenty of flavor.
Yellow Onion & Green Bell Pepper: These aromatics add texture, color, and a sweet, savory foundation to the beef mixture.
Garlic: Adds depth of flavor and that wonderful aroma that makes everyone ask “What’s cooking?”
Taco Seasoning: The flavor powerhouse that transforms ordinary ingredients into a Mexican-inspired delight.
Rotel Tomatoes: Brings tomato goodness and a gentle kick of heat with built-in green chilies.
Salsa: Adds more complexity and a touch of acidity to balance the richness.
Corn: Provides pops of sweetness and great texture contrast to the meat and potatoes.
Cheddar Soup: The secret ingredient that creates a creamy, cheesy sauce binding everything together perfectly.
Mexican Cheese Blend: Forms that irresistible golden, melty top that makes casseroles so satisfying.
Green Onions: Optional but recommended for a fresh finish and pop of color.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? Here are some delicious ways to make this recipe your own:

Protein Swap: Replace the beef with ground turkey, chicken, or even plant-based meat substitute for a lighter option.
Spice Level: Add jalapeños or use hot Rotel and spicy salsa if you prefer a fiery kick.
Sweet Potato Version: Substitute sweet potatoes for russets for a nutritional boost and slightly sweet contrast to the savory taco flavors.
Bean Addition: Stir in a can of drained black or pinto beans for extra protein and fiber.
Topping Station: Serve with a variety of toppings like sour cream, guacamole, fresh cilantro, and lime wedges so everyone can customize their portion.

How to Make Taco Potato Casserole

Step 1: Prepare the Base

Preheat your oven to 350°F. Wash the potatoes thoroughly and cut them into bite-sized cubes. Spray a 9×13 inch baking dish with cooking spray and arrange the potatoes in an even layer. This creates the perfect foundation for our casserole.

Step 2: Cook the Meat Mixture

In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks. When it’s almost done, add the diced onion and green pepper. Continue cooking until the beef is no longer pink and the onions have turned translucent, creating a flavorful mixture.

Step 3: Build the Flavor

Add minced garlic to the skillet and cook for about a minute until fragrant. Sprinkle in the taco seasoning and stir until the meat is completely coated. This step is crucial for developing those classic taco flavors throughout the dish.

Step 4: Create the Sauce

Add Rotel tomatoes, salsa, and corn to the skillet, stirring to combine. Then incorporate the cheddar soup and salt, mixing thoroughly until you have a rich, cohesive sauce. This creates the creamy, flavorful mixture that will bring everything together.

Step 5: Assemble and Bake

Pour the meat mixture evenly over the potatoes in the baking dish. Sprinkle generously with shredded Mexican cheese blend. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes until bubbling around the edges and the cheese has begun to brown.

Step 6: Finish and Serve

Remove from the oven and let rest for 5 minutes—this allows the flavors to settle and makes serving easier. Garnish with chopped green onions if desired, and bring this beauty to the table!

Pro Tips for Making the Recipe

Potato Size Matters: Cut potatoes into uniform, bite-sized pieces (about ¾-inch cubes) so they cook evenly and are easy to eat.
Drain if Needed: If your ground beef releases a lot of fat, drain most of it before adding other ingredients to prevent a greasy casserole.
Layer Properly: Make sure the potato layer is even, and the beef mixture completely covers it to ensure every bite has the perfect balance of ingredients.
Check Doneness: Test the potatoes with a fork before removing from the oven they should be tender but not mushy.
Rest Time: Don’t skip the 5-minute rest after baking it allows the casserole to set up nicely for cleaner serving.

How to Serve

This Taco Potato Casserole truly shines when served with complementary sides and toppings:

Refreshing Sides:

Pair with a simple green salad dressed with lime vinaigrette to balance the richness of the casserole.

Toppings Bar:

Set out bowls of sour cream, guacamole, extra salsa, sliced jalapeños, and fresh cilantro so everyone can customize their portion.

Complete the Mexican Theme:

Serve with warm tortillas on the side for those who might want to scoop some casserole into a wrap.

Make Ahead and Storage

Storing Leftovers

This casserole keeps beautifully in the refrigerator for up to 3-4 days in an airtight container. The flavors actually improve overnight as they meld together!

Freezing

Freeze the fully cooked and cooled casserole for up to 3 months. For best results, wrap tightly in plastic wrap and then foil before freezing. Alternatively, freeze individual portions for quick lunches.

Reheating

For refrigerated leftovers, reheat in the microwave for 2-3 minutes or in a 350°F oven for about 20 minutes until heated through. For frozen casserole, thaw overnight in the refrigerator before reheating, or reheat from frozen in a 350°F oven for about 45 minutes.

FAQs

Can I use pre-cooked potatoes to save time?

Absolutely! If you have leftover boiled or baked potatoes, you can cube them and use them in this recipe. Just reduce the initial covered baking time to about 10 minutes since you’ll only need to heat them through rather than cook them from raw.
What can I substitute for cheddar soup if I can’t find it?

If cheddar soup isn’t available, you can make a quick substitute by combining 1 cup of milk with 2 tablespoons of flour and 1 cup of shredded cheddar cheese. Cook over medium heat, stirring frequently until thickened, then use in place of the soup.
Can I prepare this casserole the night before?

Yes! You can assemble the entire casserole, cover it tightly, and refrigerate overnight. When ready to bake, let it sit at room temperature for about 30 minutes, then add an extra 10-15 minutes to the covered baking time since you’re starting with cold ingredients.
Is this recipe gluten-free?

The recipe as written is not gluten-free due to the cheddar soup and possibly the taco seasoning. However, you can make it gluten-free by using a homemade cheese sauce, ensuring your taco seasoning is gluten-free, and double-checking other packaged ingredients for hidden gluten.

Final Thoughts

This Taco Potato Casserole is comfort food with a Mexican twist that never disappoints. It’s become my go-to recipe when I need something satisfying, simple, and guaranteed to please everyone at the table. The combination of crispy-tender potatoes, seasoned beef, and gooey cheese creates a meal that feels like a warm hug at the end of a long day. Give it a try I’m confident it will earn a permanent spot in your dinner rotation!