Tex-Mex Cheesy Potato Casserole
This Tex-Mex Cheesy Potato Casserole is a hearty, veggie-packed, family-friendly meal made with simple ingredients—perfect for busy weeknights!
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 9x13 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!
Notes
Side note: feel free to cut the veggie amount down to 1 zucchini and 1 bell pepper if desired! Ours didn't all fit into one skillet, so that would be a way to cut down on the amount of dishes you're using.
Tried this recipe?Let us know how it was!