This taco potato casserole recipe is a great way to mix up your taco Tuesday with a flavorful dish the whole family will love! This cheesy potato taco casserole is an easy recipe with simple ingredients that packs in tons of flavor and nutrition. Add your favorite taco toppings for an incredibly delicious meal!

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Why you’ll love this

There are so many reasons to love this dinner. My favorite one? It’s easy! You can have family dinner with tons of flavor and fresh ingredients on the table in just a few simple steps.

One serving has 33 grams of protein and 8 grams of fiber to support your goals and keep you full. I love making it even more nutrient-dense by topping with fresh veggies like shredded lettuce, tomatoes and avocado.

This easy taco casserole stores well and reheats wonderfully, so it’s a great meal prep option for a busy week. To change it up, mix up your favorite toppings or use it as a burrito filling to spice up the leftovers! You can even add a fried egg for an easy breakfast.

Is there anything better than quick meals that taste like they cooked all day? This easy dish delivers tons of flavor without tons of measuring and a million ingredients. Taco seasoning and salsa are an easy way to add serious flavor and you can customize your spice level!

If you love easy dinner recipes like this one, you just have to try my Buffalo Chicken Tater Tot Casserole too!

This is going to be a new family favorite comfort food for your next Taco Tuesday! Let’s get into the simple ingredients you need.

Ingredients

• Olive oil: Olive oil works well as a base to brown the lean meat and vegetables for this casserole. Any neutral oil will work so feel free to use what you have. I love avocado oil too.
• Ground beef: Lean ground beef is a classic taco filling. It’s an excellent source of protein, iron and B vitamins along with other nutrients. You can substitute ground turkey, chicken or crumbled tofu if you prefer.
• Bell peppers, garlic and onion: You can choose whatever pepper color you like but I love orange and yellow bell peppers for this recipe. Diced white onion adds great flavor, and garlic adds lots of savory flavor! You can feel free to sub garlic powder if you don’t have fresh.
• Fresh potatoes: A “waxy” variety of potato like Yukon gold holds up well to cooking and moisture so it works great in this hearty casserole. I like to keep the peel on these diced potatoes for extra fiber so make sure to wash them well! Any variety of potato you have will work too, like russet potatoes.
• Taco Seasoning: Any packet of taco seasoning mix will work but I personally love the Siete brand! If you’re making this recipe for kids or you’re spice sensitive, their mild taco seasoning has great flavor without much spice. If you like a kick, choose spicy!
• Salsa: A jarred restaurant style salsa is great if you don’t like big chunks of tomato. Salsa adds tons of flavor to this tasty taco casserole. You can choose mild or spicy depending on your preference.
• Mexican blend cheese: Mexican blend cheese is typically a combination of Monterey jack, cheddar, asadero and queso quesadilla cheese. The cheese adds even more flavor and creaminess and helps to hold the casserole together. Cheddar cheese works great too- shred your own or opt for pre-shredded cheese.

Topping ideas

You can use whatever your favorite classic taco topping is, but these are some of my favorites:

• Shredded lettuce
• Sour cream or plain Greek yogurt
• Sliced avocado or guacamole
• Jarred salsa or pico de gallo
• Hot sauce
• Cilantro
• Diced tomato or fresh white onion
• Black olives
• Tortilla chips

How to make taco potato casserole

1. Preheat oven to 400 degrees F.
2. Heat oil in a large skillet over medium heat. Add ground beef, breaking up with a spatula for about 4-5 minutes.

3. Add peppers, onions, garlic and potatoes to the pan. Stir and cover. Cook covered for 10 minutes, stirring once about halfway through.
4. Remove cover and cook for an additional 10 minutes, stirring occasionally until potatoes begin to brown.

5. Turn off heat and stir in taco seasoning, salsa and 1 cup cheese. Add additional salt and black pepper to taste. Transfer the potato and beef mixture to 9×9” baking dish if desired (or keep in oven safe skillet). Top with remaining ½ cup cheese. Bake for 10 minutes.

6. Top with your favorite taco toppings like shredded lettuce, diced tomatoes, limes, sour cream or Greek yogurt, and avocado.

How to store

Store leftover casserole in an airtight container in the fridge for 3-4 days. For longer storage, freeze the casserole right before baking.

To freeze, transfer to a freezer-safe container (ideally one that is oven safe too) and cover with aluminum foil and plastic wrap to prevent freezer burn. Thaw in the refrigerator before cooking and then bake at 375 for 30-45 minutes to a minimum internal temperature of 165 degrees F. 

Variations

• Mix up the protein using ground chicken, turkey, pork, black beans, meat-alternative crumbles or tofu!
• Heat up leftovers for breakfast and top with a fried egg for an easy breakfast casserole.
• Use this casserole as a burrito filling instead.
• For a crunchy topping add crushed tortilla chips on top prior to baking.
• Mild, medium or spicy! You choose by mixing mild or spicy taco seasoning and mild, medium or spicy salsa.
• Instead of diced potatoes, sauté the beef and veggies together and then top with hash browns before baking for a taco hashbrown casserole! You can even top with tater tots.
• Mix up the potato! Try sweet potatoes, butternut squash or for a lower carbohydrate turnip or rutabaga. Since these veggies are harder, parboil the cubes for 5-10 minutes before adding to the skillet.

More easy casserole recipes

• Buffalo Chicken Tater Tot Casserole
• Philly Cheesesteak Casserole
• Dump and Bake Meatball Casserole
• Shepherd’s Pie with Ground Turkey
• Turkey Pot Pie with Biscuits