Mexican Taco Potato Bake

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    lbs hash browns (finely diced potatoes)
  • 1
    (1 1/4 ounce) packet taco seasoning
  • 2
    (10 ounce) cans cheddar cheese soup
  • 2
    tablespoons vegetable oil
  • 1
    finely chopped onion
  • 1
    teaspoon minced garlic
  • 12
    cup milk
  • 1
    cup shredded cheddar cheese (I use the taco blend cheese)
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DIRECTIONS

  • Brown the ground beef in large skillet.
  • Add 1 cup water and taco seasoning to beef and let simmer until all liquid is evaporated.
  • 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.
  • Stir until smooth.
  • 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.
  • 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.
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