The Popular Hashbrown Beef Bake Recipe with a Taco & Spicy Twist – this dinner perfect for the meat and potato lovers in your life!

A taco-y twist on our most popular Hashbrown Beef Bake.

For this dinner, I swapped the paprika for the taco seasoning in the original recipe.

Also, I highly recommend using “Cream of Poblano soup” in place of the cream of mushroom, if you can find it in your grocery store.

If you need this to be gluten free, look for a gluten free version of the soup, like Pacific Foods.

Enjoy!!

Coming soon!

Beef Taco Hashbrown Bake

A TACO TWIST on this delicious, freezer friendly hashbrown and beef bake - perfect recipe for meat and potatoes lovers!

Prep Time15

Cook Time40

Servings - servings

Preheat the oven to 350 F.
Open the can of cream of mushroom soup.
In a large skillet, brown the ground beef with the minced onion and garlic powder. Once browned, drain and then mix in the shredded hash browns, cream of mushroom soup, milk, taco seasoning, plus half of the shredded cheese. Note: you do not need to thaw the hash browns before baking.
Pour into a 9x13-inch baking dish and top with remaining shredded cheese.
Bake in the preheated oven for 35 to 40 minutes, or until completely warmed through and cheese on top is melted. Season with salt and pepper to taste.
Prepare the salad or fresh veggies.
Serve Beef Taco Hashbrown Bake with salad or veggies.