Taco Potato Casserole

Name: Taco Potato Casserole
Cook time: 15 min
Total time: 1 min
Ingredients: 30 ounces frozen shredded hash brown potatoes; 1 1/2 pounds 80/20 ground beef; Two 10-ounce cans diced tomatoes and green chiles, such as Rotel; Two 1-ounce packages taco seasoning; 4 scallions, thinly sliced, white and green parts separated; 8 ounces processed cheese, such as Velveeta, cut into small cubes; 8 ounces shredded Cheddar (about 2 cups); Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving

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Cook Time: 15 minutes

Total: 1 hours, 20 minutes

Servings: 7

Author : Food Network Kitchen

taco casserole potato

Ingredients

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30 ounces frozen shredded hash brown potatoes1 1/2 pounds 80/20 ground beefTwo 10-ounce cans diced tomatoes and green chiles, such as RotelTwo 1-ounce packages taco seasoning4 scallions, thinly sliced, white and green parts separated8 ounces processed cheese, such as Velveeta, cut into small cubes8 ounces shredded Cheddar (about 2 cups)Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving

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Instructions

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Step 1

Preheat the oven to 400 degrees F.

Step 2

Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.

Step 3

Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.

Step 4

Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.