Description
This hearty Taco Potato Casserole combines seasoned ground beef, tender diced potatoes, and melty cheese for a comforting and flavorful one-dish meal. Perfect for weeknight dinners, this casserole layers spiced beef and fire-roasted tomatoes over potatoes, baked until golden and bubbly.
Ingredients
Meat and Vegetables
- ½ tbsp olive oil
- ½ tbsp butter
- ½ cup chopped white onions
- 4 cloves garlic, minced
- 1 pound lean ground beef
- 2 cups diced potatoes (approximately 2 medium russet potatoes, peeled and diced)
Seasonings and Sauces
- ½ tsp fine sea salt (plus more for seasoning)
- ½ tsp black pepper (plus more for seasoning)
- 6 tbsp taco seasoning
- 8 oz. can of plain tomato sauce
- 14.5 oz. can of fire-roasted tomatoes
Cheese
- 2 cups shredded cheese (cheddar or Mexican blend recommended)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease an 8x11 or 9x13 inch casserole dish. Set it aside for later use.
- Sauté Onions: In a large skillet or saucepan, heat the butter and olive oil over medium heat. Add the chopped white onions, season lightly with salt and pepper, and sauté, stirring occasionally, until the onions soften, about 5 minutes.
- Add Garlic: Stir the minced garlic into the softened onions and cook for an additional minute, allowing the garlic to release its aroma.
- Cook Ground Beef: Add the ground beef to the pan, breaking it up with a wooden spoon. Season again lightly with salt and pepper. Cook, stirring occasionally, until the beef is browned and cooked through with no pink remaining, approximately 5 minutes.
- Season Beef Mixture: Mix in the taco seasoning along with 3 tablespoons of water to the beef. Stir well to combine.
- Add Tomato Sauces and Simmer: Stir in the plain tomato sauce and fire-roasted tomatoes. Bring the mixture to a quick boil, then reduce heat to low and let it simmer gently for 5 minutes to meld the flavors.
- Prepare Potatoes in Casserole Dish: Spread the diced potatoes evenly in the prepared casserole dish. Season lightly with salt and pepper and stir to coat the potatoes.
- Assemble Casserole: Spoon the beef and tomato mixture over the layer of potatoes, spreading it evenly. Then sprinkle the shredded cheese evenly over the top.
- Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese is melted and bubbly and the potatoes are tender.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to set. Top with optional toppings such as sour cream, guacamole, extra cheese, or chopped green onions before serving.
Notes
- Use medium-sized russet potatoes for best texture, peeled and diced uniformly for even cooking.
- You can substitute ground turkey or chicken for a leaner variant if desired.
- For extra flavor, add a diced jalapeño while sautéing onions.
- If you prefer a spicier dish, increase the taco seasoning or add hot sauce to the beef mixture.
- Leftovers keep well refrigerated for up to 3 days and reheated in the oven or microwave.