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Taco Hashbrown Casserole

Taco hashbrown casserole with a crispy, golden hashbrown crust over layers of seasoned taco beef, Rotel, corn, and black beans. This Mexican hashbrown bake finishes with melted Mexican cheese peeking through under the potato layer for an easy Tex-Mex dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 1.5 lb ground beef
taco seasoning
  • 1 taco seasoning
water
  • 0.25 cup water
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes drained
frozen corn
  • 1 cup frozen corn
black beans
  • 1 can (15 oz) black beans drained
Mexican cheese blend
  • 1 cup Mexican cheese blend plus more for top
frozen shredded hashbrowns
  • 1 bag (30 oz) frozen shredded hashbrowns
salt
  • 0.25 tsp salt to taste
pepper
  • 0.125 tsp pepper to taste
sour cream
  • 0.25 cup sour cream for serving
jalapeños
  • 0.25 cup jalapeños for serving
cilantro
  • 0.25 cup cilantro for serving

Equipment

  • 1 sheet pan

Method
 

Prep and cook the taco beef
  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Set out your baking dish so assembly is quick once the beef is ready.
  2. Brown the ground beef in a skillet, then drain excess fat. Stir until no longer pink so the casserole filling sets properly.
  3. Add taco seasoning and water to the browned beef, then simmer for 3 minutes. You should see a thickened, seasoned coating on the meat.
  4. Stir in Rotel tomatoes, frozen corn, and black beans, then mix to combine. Cook just until everything is evenly distributed and coated.
  5. Spread the beef mixture in the baking dish and top with 1 cup Mexican cheese blend. This layer will melt and help bind the filling to the potatoes.
Assemble and bake
  1. Cover the top with frozen shredded hashbrowns in a thick, even layer. Press lightly so the surface bakes evenly.
  2. Season with salt and pepper over the hashbrowns. Aim for even coverage so every bite has flavor.
  3. Bake covered for 35 minutes at 375°F. Look for bubbling at the edges and set filling beneath the potato layer.
  4. Uncover the casserole, top with extra Mexican cheese blend, and bake 15–20 more minutes at 375°F. Bake until the hashbrowns are golden and crispy.
  5. Let the casserole cool slightly, then serve with sour cream, jalapeños, and cilantro. The topping will stay creamy and the crisp top will hold its texture.

Notes

For best crunch, keep the hashbrowns in a thick, even layer and bake covered first to fully heat the filling. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the hashbrowns can soften after thawing. For a lighter option, use lean ground beef (or turkey) and choose a reduced-fat Mexican cheese blend.