Do you need a quick and easy recipe you can have done in a half hour? This Taco Hashbrown Casserole recipe for your oven is just that and delicious to boot!
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How to Make Taco Hashbrown Casserole in an Oven
Aunt Lou here.
So, I recently made a super yummy Taco Crock Pot Hashbrown Casserole that everyone is loving! One of the most frequently asked questions we get when we put out a recipe for the crock pot or instant pot is, “How can I make that in my oven?” I thought I would get try it out so I can tell you just exactly how it is done! And you are in luck! This recipe is just as yummy in the oven as it is in the crock pot!
This recipe is so simple to throw together. It is one of those recipes that is perfect for an evening that is either chaotic or at the end of a day that has you just needing an easy recipe to get dinner on the table. I am positive that you will add it to “go to list” of recipes for future use! It is an added bonus that the flavor of this dish is incredible! Everyone from the youngest to the oldest at your table are going to absolutely love it! My kiddos were coming up to me constantly while I was making it asking if they got to have THAT for dinner! My husband was sniffing the air asking what I had made that smelled so good. So not only did my family enjoy eating it, it made my house smell great!
General Notes
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- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
Taco Hashbrown Casserole (Oven Recipe)
Ingredients
- 1 lb ground beef
- 2 cloves garlic minced
- 1 oz packet taco seasoning
- 10.5 oz cheddar cheese soup
- 30 oz frozen shredded hashbrowns
- 2 cups shredded taco style cheese divided
Instructions
- Preheat your oven to 425
- Brown your ground beef with garlic and drain
- In a large bowl, mix all ingredients together, except for 1 cup of shredded cheese and pour into lightly greased 9×13 baking dish
- Top all the ingredients with your remaining cheese
- Bake for 20 minutes, turning half way through if your oven does not cook evenly
Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All ovens cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own oven and time adjusted as needed.
Nutrition
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Making tonight. I kept looking at recipe for more liquid. Definitely not enough liquid in my opinion. I added a can of Rotel with chilis and a whole diced onion. Will post final decision after trying.
Ok. Final verdict in. I also like other reviewers had to cook an additional 10 minutes or so. I also partially defrosted hash browns, they were too froze to mix into the other ingredients. All in all not a bad little recipe. Easier than the hassle of actual tacos and far better than fast food tacos. 🙂
I’m so glad you made it your own and enjoyed it Lori!
Loved it! Doubled recipe (large family who likes leftovers), added corn, and smoked paprika. Did have to cook an extra 10 minutes to finish warming the hashbrowns through though.
I’m so glad you enjoyed it, Megan!
Do you thaw the hashbrowns or mix the hashbrowns still frozen?
Just mix them in frozen! I hope you enjoy this as much as we do!
It was OK…wouldn’t rush to make it again. It needed something. I did add onions and topped with sour cream, which helped. Also needed salt and I would add before cooking next time. One of my kids ate it like a burrito with a flour tortilla. It had the consistency of refried beans. I thought it might be better with fresh tomatoes and lettuce too.
I’m sorry this recipe wasn’t your cup of tea Annette. I hope find recipes that you enjoy more in our over 1,0000 recipes!
Aunt Lou