Taco Potatoes
Taco night meets comfort food in these easy Taco Potatoes! With just 10 minutes of prep, seasoned ground beef, tender potatoes, corn, peppers, and Rotel are baked together and covered with plenty of melty cheese. Serve them with your favorite toppings or pile them into tortillas for easy tacos.
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A Note from Kim
A New Taco Night Favorite
Taco potatoes are one of those easy dinners that everyone in my family enjoys. My husband especially loved this one! We like serving this dish with a big scoop of guacamole and crunchy tortilla chips, but our favorite way to eat it was wrapped in warm tortillas and served as tacos. It’s a great option for busy weekdays since it’s so quick and easy prep, and then the oven does the rest.
With love (and lots of good eats), 
Made this for dinner tonight and we loved it! So easy and delicious. I’ll definitely be making it again. Thanks so much for sharing the recipe!
— Krystal
Ingredients in Taco Potatoes
Most taco potato recipes use russet potatoes, either stuffing them with taco filling or peeling and chopping them first. I love this version because it uses diced hash browns instead. They’re already peeled and chopped, bake up tender with golden edges, and make this recipe even easier to throw together.
The full list of ingredients with measurements can be found in the recipe card below.
- Ground beef: Lean ground beef works best here and keeps the casserole from getting too greasy.
- Taco seasoning: Use your favorite taco seasoning packet or homemade taco seasoning for an easy boost of taco flavor.
- Diced hash brown potatoes: Frozen diced Potatoes O’Brien are my go-to, but you can use any frozen diced hash brown potatoes. If using Potatoes O’Brien, the peppers and onions already mixed in add even more flavor.
- Red bell pepper: Adds a little sweetness, color, and fresh flavor.
- Frozen corn: No need to thaw it first, just add it straight from the freezer.
- Rotel: Adds tomatoes, green chiles, and a little kick to the potato mixture.
- Beef broth: Helps the potatoes cook until tender and adds extra savory flavor.
- Chili powder & smoked paprika: These optional spices add extra warmth and smoky flavor.
- Mexican cheese: A Mexican cheese blend melts beautifully over the top and makes the potatoes extra cheesy. Cheddar, Monterey Jack, or pepper Jack are all great options.
Substitutions & Variations
- Protein: Swap the beef for ground turkey or ground chicken for a lighter option.
- Add beans: Stir in a can of drained black beans or pinto beans for extra fiber and heartiness.
- Make it spicy: Use hot Rotel, add diced jalapeños, or sprinkle in some cayenne pepper.
- Add toppings: Finish with sour cream, avocado, green onions, cilantro, diced tomatoes, and/or queso.
- Make tacos: Spoon the finished taco potato mixture into warm flour or corn tortillas and add your favorite taco toppings.
How to Make Taco Potatoes
For the printable step-by-step instructions, be sure to check the recipe card at the bottom of the post.
Step 1: Cook the taco meat. Brown and crumble ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain any excess grease, then stir in the taco seasoning to coat the meat.
Step 2: Add to the dish. Transfer the seasoned beef to the prepared baking dish. Add the frozen potatoes, bell pepper, corn, drained Rotel, beef broth, chili powder, smoked paprika, salt, and pepper. Stir everything together until well combined.
Step 3: Bake and add cheese. Cover the dish with foil and bake for 50–60 minutes, stirring once about halfway through, until the potatoes are fork tender. Remove the foil and sprinkle the shredded cheese evenly over the casserole.
Step 4: Finish baking. Top with cheese and bake uncovered for 5–10 minutes, then broil for 1–2 minutes until golden and bubbly. Let rest for 10 minutes, then serve with your favorite toppings or spoon into warm tortillas for tacos.
What to Serve with Taco Potatoes
Taco potatoes are hearty enough to be a meal on their own, but I love adding a few simple toppings to make them extra delicious. Guacamole, sour cream, salsa, fresh cilantro, diced tomatoes, or sliced green onions are all great choices. And don’t forget the tortilla chips for scooping!
You can also spoon the taco potatoes into warm flour or corn tortillas and serve them as tacos. Add your favorite taco toppings and you have an easy, filling dinner the whole family will love.
Storage and Reheating
- In the refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Let them cool before covering and refrigerating.
- In the freezer: Freeze taco potatoes in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, or until heated through. For the best texture, reheat in a skillet over medium heat until warm and the potatoes are crisp around the edges. You can also reheat larger portions covered with aluminum foil in a 350°F oven until hot.
More Mexican Casserole Recipes
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Taco Potatoes
Ingredients
- 1½ pounds lean ground beef
- 1 packet taco seasoning
- 28 ounces frozen Potatoes O’Brien, or other diced hash brown potatoes
- 1 medium diced red bell pepper
- 1 cup frozen corn
- 10 oz can drained Rotel
- 3/4 cup low-sodium beef broth
- 1 teaspoon chili powder, optional
- ½ teaspoon smoked paprika, optional
- salt & pepper, to taste
- 1½-2 cups shredded Mexican cheese
Optional for Serving
- green onions, cilantro, avocado or guacamole, diced tomatoes, sour cream or Greek yogurt, queso, tortilla chips and/or tortillas for using the taco potatoes as a filling to make tacos
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Instructions
- Preheat the oven to 400°F and lightly coat a 9×13-inch baking dish with cooking spray or grease.
- Brown the 1½ pounds lean ground beef in a large skillet over medium heat, breaking it up as it cooks. Drain any excess grease, then stir in the 1 packet taco seasoning to coat the meat.
- Transfer the seasoned beef to the prepared baking dish. Add the 28 ounces frozen Potatoes O’Brien, 1 medium diced red bell pepper, 1 cup frozen corn, 10 oz can drained Rotel, 3/4 cup low-sodium beef broth, 1 teaspoon chili powder, ½ teaspoon smoked paprika, salt & pepper. Stir everything together until well combined.
- Cover the dish tightly with foil and bake for 50–60 minutes, stirring once about halfway through, until the potatoes are tender.
- Remove the foil and sprinkle the 1½-2 cups shredded Mexican cheese evenly over the casserole. Bake uncovered for 5–10 minutes, until the cheese is melted. For a golden, bubbly top, broil for 1–2 minutes if desired.
- Let the casserole rest for at least 10 minutes before serving.
- Finish with your favorite toppings, or spoon the potato mixture into tortillas and serve it as a taco filling.
Notes
- In the refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Let them cool before covering and refrigerating.
- In the freezer: Freeze taco potatoes in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 1–2 minutes, or until heated through. For the best texture, reheat in a skillet over medium heat until warm and the potatoes are crisp around the edges. You can also reheat larger portions covered with aluminum foil in a 350°F oven until hot.
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Made this for dinner tonight and we loved it! So easy and delicious. I’ll definitely be making it again. Thanks so much for sharing the recipe!