Cheesy Taco Potato Casserole

Set the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.

Cook the Beef:
In a skillet over medium heat, cook the ground beef until browned.
Drain any excess grease, then stir in the taco seasoning and Rotel. Simmer for 2-3 minutes to combine the flavors.

Mix the Casserole:
In a large bowl, combine the cream of cheddar soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper.
Stir in the frozen hash brown potatoes, 1 ½ cups of shredded cheddar cheese, and the cooked beef mixture.

Assemble & Bake:
Spread the mixture evenly into the prepared 9×13-inch baking dish.
Sprinkle the remaining ½ cup of cheese on top.
Cover the dish with foil and bake for 40 minutes.

Finish Baking:
Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbly and golden brown on top.

Serve:
Let the casserole cool for 5 minutes before serving.

Serving and Storage Tips