Mexican Taco Potato Bake – a delicious recipe with lean ground beef, hash browns, cheddar cheese soup, vegetable oil, onion, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Brown the ground beef in large skillet.
2
Add 1 cup water and taco seasoning to beef and let simmer until all liquid is evaporated.
3
While meat is simmering, in a medium saucepan add oil onions and garlic. Cook until onions are somewhat tender. Add the cheddar cheese soup and the milk.
4
Stir until smooth.
5
Once the meat and sauce are cooked add both to a large bowl with the bagged hashbrowns. Mix ingredients well. If mixture seems dry add a little more milk.
6
Add mixture to a greased 9x13 baking dish, cover with aluminum foil and place in 375 degree oven. Bake for 45 minutes. Take the foil off and sprinkle with cheese. Place back in oven for 15-20 minutes more until cheese is melted and nicely browned. Serve with sour cream, salsa and hot sauce.
699
kcal
Calories
57
g
Fat
5
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb lean ground beef, 2 1/2 lbs hash browns (finely diced potatoes), 1 (1 1/4 ounce) packet taco seasoning, 2 (10 ounce) cans cheddar cheese soup, and more.
Yes, Mexican Taco Potato Bake falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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