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

Description

A flavorful and hearty Taco Potato Casserole that’s perfect for the whole family. This easy-to-make dish combines taco-seasoned ground beef with potatoes, cheese, and a blend of vegetables, all baked to perfection.

Ingredients

Units Scale

Main 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

Optional

chopped green onions for garnish

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Instructions

Preheat the oven: Preheat your oven to 350°F.
Prepare the potatoes: Wash the potatoes thoroughly and cut them into bite-sized cubes. Spray a 9 x 13 inch baking dish with cooking spray and spread the cubed potatoes evenly across the bottom of the dish.
Cook the ground beef: Heat a large skillet over medium-high heat. Crumble the ground beef into the skillet and cook. When the beef is almost cooked, add the diced onion and green bell pepper. Continue cooking until the beef is fully cooked and the onions are translucent.
Add seasoning and vegetables: Stir in the minced garlic and cook for another minute. Then add the taco seasoning and mix until the ground beef is evenly coated. Add Rotel, salsa, and frozen corn to the skillet, stirring well to combine.
Incorporate the soup: Add the cheddar soup and salt to the skillet. Stir until all ingredients are thoroughly mixed into a cohesive mixture.
Assemble the casserole: Pour the ground beef mixture over the potatoes in the baking dish, spreading it evenly. Sprinkle the shredded Mexican cheese blend on top of the ground beef mixture.
Bake the casserole: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 15–20 minutes, or until the casserole is bubbling and the cheese has begun to brown lightly.
Let it rest: Remove the baking dish from the oven and allow the casserole to rest for 5 minutes. Garnish with chopped green onions, if desired.
Serve: Slice and serve the casserole to enjoy this hearty and flavorful dish.

Notes

You can substitute ground beef with ground turkey or chicken for a leaner option.
Feel free to adjust the level of spiciness by using medium or hot chunky salsa.
The casserole can be prepared in advance and refrigerated, then baked when ready to serve.
If you prefer crispier potatoes, try pre-roasting the cubed potatoes before assembling the casserole.
Add a dollop of sour cream or guacamole as a topping for extra flavor.

Nutrition

Serving Size: 1 serving
Calories: 375
Sugar: 6g
Sodium: 920mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 28g
Fiber: 4g
Protein: 22g
Cholesterol: 75mg