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Casserole in bowl

Taco Beef and Potato Casserole

Try this quick and tasty Taco Beef and Potato Casserole for an easy spin on taco night! Loaded with potatoes, zesty taco beef and a cheesy, creamy sauce it's sure to be a hit with the whole family.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 531kcal
Author Teri
Cost $16


  • 1 pound ground beef
  • 1 medium red pepper diced
  • 1 medium green pepper diced
  • 1 small onion diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces cream cheese
  • ½ cup milk
  • cup sharp cheddar cheese shredded, divided
  • 1 packet taco seasoning
  • 5 cups frozen potatoes diced
  • 14.5 ounces corn canned, drained
  • 4 ounces green chilies canned, diced
  • 1 cup tortilla strips
  • cilantro for garnish
  • lime slices for garnish


  • Preheat oven to 375°F.
  • Saute ground beef, peppers and onion over medium heat in a skillet, until ground beef is no longer pink. Drain and add to a large mixing bowl. Season with salt and pepper.
  • In the same skillet over medium heat, melt cream cheese with milk and 1 cup of the cheddar cheese. Save the remaining cheese for topping the casserole. Add taco seasoning. Cook until all is melted and combined thoroughly. Add to beef, onion and pepper mixture.
  • To the beef mixture, add the potatoes, corn and chiles and mix well.
  • Pour mixture into a 9x13 casserole dish. Top with remaining cheddar cheese.
  • Bake for 30 minutes until heated thoroughly.
  • After removing from oven, top with tortilla strips.
  • Serve with cilantro and lime slices.


I used 90%/10% ground beef in this recipe.


Serving: 0g | Calories: 531kcal | Carbohydrates: 44g | Protein: 22g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 95mg | Sodium: 1001mg | Potassium: 789mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1684IU | Vitamin C: 49mg | Calcium: 226mg | Iron: 3mg