Taco Potato Casserole
Ingredients:
1 lb ground beef
1 packet taco seasoning
1/2 cup water
1 can (10.5 oz) cream of chicken soup
1 cup sour cream
1 can (15 oz) corn, drained
1 can (10 oz) Rotel tomatoes, undrained
1 bag (30 oz) frozen diced hash brown potatoes
2 cups shredded Mexican cheese blend, divided
Fresh cilantro, chopped, for garnish (optional)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
Season Meat: Add taco seasoning and water to the beef. Stir well and cook for about 5 minutes, until the water is absorbed.
Prepare Mixture: In a large bowl, combine the soup, sour cream, corn, and Rotel tomatoes. Stir in the seasoned beef and half of the shredded cheese.
Assemble Casserole: Add the hash brown potatoes to the mixture, stirring until everything is well combined. Transfer to the prepared baking dish and spread evenly.
Bake: Bake in the preheated oven for 30 minutes, then top with the remaining cheese. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and garnish with chopped cilantro if desired. Serve warm.
Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins
Kcal: Approx. 390 per serving | Servings: 8
