In our house, we love implementing a weekly “Dad Dinner” night—a time where my husband gets to pick and cook whatever he wants (giving me a break from the kitchen). This Tex-Mex Cheesy Potato Casserole quickly became one of his go-to meals because it’s easy, nutritious, and packed with flavor—plus, it gets a thumbs-up from the whole fam! It’s a great option for busy weeknights, no-fuss meal prep, or any night when you need something comforting and kid-approved without overthinking it. Whether it’s dad’s night to cook or you just want a low-effort dinner everyone will eat, this casserole delivers.
This is a winner any time of year, but it’s especially perfect during school season when you need quick, easy meals that feed a crowd. It’s also great in the fall and winter when cozy, warm casseroles are exactly what you’re craving. And during the summer, it works well for potlucks, cookouts, or make-ahead meals when you don’t want to be stuck in the kitchen every night. Basically—it’s a year-round staple in disguise!
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Ingredients
It’s always nice to have an easy dinner that uses staples we almost always have on hand. The frozen potatoes make it quick and filling, while the ground meat adds protein and the cheddar cheese brings that melty, comforting finish. We added zucchini, bell peppers, and onion for a veggie boost that blends right in (of course right?!), and taco seasoning ties it all together with bold, familiar flavor the whole family loves!
- ground meat (turkey, beef, chicken, or venison)
- bag frozen diced potatoes, hashbrowns, or tater tots
- small yellow onion
- zucchini
- bell pepper
- taco seasoning
- shredded cheese
- optional for topping: cilantro, plain Greek yogurt or sour cream, pico or diced tomatoes, avocado or guacamole
See recipe card for quantities.
Instructions
- Step 1: Set oven to 400°F (205°C) and lightly grease a 9×13 casserole dish. In a large skillet, cook the ground meat over medium heat until mostly browned. Add the onion, zucchini, and bell peppers, and cook until softened, about 5–7 minutes.
- Step 2: Stir in the taco seasoning and mix to coat everything well. Remove from heat.
- Step 3: In the greased casserole dish, layer frozen potatoes or tots evenly across the bottom. Top with the meat and veggie mixture, then sprinkle 1½ cups of cheddar cheese over the top. Repeat until mixture and potatoes are all gone, or just dump in by section.
- Step 4: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden. Let cool slightly before serving with your favorite toppings!
Hint: If using tater tots, let them thaw slightly before baking for even cooking. For a crispier top, broil the casserole for the last 2–3 minutes after baking.
Substitutions
This is already naturally gluten-free by using the potatoes, but here are some other substitutions:
- ground meat → use chopped rotisserie chicken, shredded pork, or lentils
- cheddar cheese → try Monterey Jack, Colby, or dairy-free shreds
- zucchini/bell peppers → use spinach, corn, or mushrooms
- diced potatoes → sub with hashbrowns, tater tots, or potato rounds
Variations
Customize this however you like!
- spicy kick – add chopped jalapeños or a pinch of red pepper flakes
- breakfast style – crack 6 eggs over the top before baking or pair with scrambled eggs for a brunchy version
- mini casserole muffins – bake in a muffin tin for toddler-friendly, grab-and-go portions
Equipment
You’ll need a large skillet, 9×13 baking dish, and cheese grater.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked casserole in portions for up to 3 months. Reheat in oven or microwave.
Meal Prep Tip: Assemble ahead and refrigerate unbaked for up to 24 hours or freeze, then bake when ready.
Tiff’s Tip
For toddlers, serve with a side of fruit or avocado slices and call it “cheesy taco bake” to make it sound fun! You can even scoop theirs into mini muffin cups for easy, pre-portioned bites.
FAQ
Yes! Use your favorite non-dairy shredded cheese, or leave it out and top with avocado after baking.
Absolutely! Stir in black beans or corn with the veggie mixture for extra texture and fiber.
Yes — just swap the ground meat for lentils, black beans, or a plant-based meat alternative.
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Pairing
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Recipe
Tex-Mex Cheesy Potato Casserole
Equipment
Ingredients
- 1 lb ground meat beef, turkey, or chicken
- 1 20–28 oz bag frozen diced potatoes, hashbrowns, or tater tots
- 1 small yellow onion diced
- 2 zucchini chopped or grated
- 2 bell peppers diced
- 1 packet taco seasoning or homemade about 2 tbsp
- 1-2 cups shredded cheddar cheese divided
- 1 can of rotel or diced tomatoes optional for extra flavor
Instructions
- Preheat oven – Set oven to 400°F (205°C) and lightly grease a 9×13 casserole dish.
- Cook meat & veggies – In a large skillet, cook the ground meat over medium heat until mostly browned. Add (in same or separate skillet, depending on size) the onion, zucchini, and bell peppers, and cook until softened, about 5–7 minutes.
- Add seasoning – Stir in the taco seasoning and mix to coat everything well. Remove from heat.
- Assemble casserole – In the greased casserole dish, layer frozen potatoes or tots evenly across the bottom. Top with the meat and veggie mixture, then sprinkle 1½ cups of cheddar cheese over the top. Continue layering until all the items are in the baking dish.
- Bake – Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until bubbly and golden.
- Serve – Let cool slightly before serving with your favorite toppings!
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