Taco Potatoes

Easy Taco Potatoes are a hearty, cheesy dinner made with seasoned ground beef, tender potatoes, corn, peppers, and Rotel. Ready with just 10 minutes of prep!

Course Main Course

Cuisine Tex-Mex

Diet Gluten Free

Prep Time 10

Cook Time 1 5

Resting Time 10

Total Time 1 25

Servings servings

Calories 289

Author Kim

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

Instructions

Preheat the oven to 400°F and lightly coat a 9x13-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

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.

Nutrition