Tex-Mex Taco Casserole

Tex-Mex Taco Casserole


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Add a crunchy texture to this casserole with some tortilla chips! Loaded with spicy beef and cheese, this casserole is sure to be a hit!

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Chicago, IL

Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

8 servings


  • 1 pound ground beef
  • 1 package taco seasoning
  • ½ cup green pepper, diced
  • ½ cup red pepper diced
  • 1 tub cream cheese
  • 1 can condensed tomato soup
  • ½ cup chopped onions
  • 2 cups crushed tortilla chips
  • 3 tablespoons chopped cilantro
  • 2 cups shredded cheese
  • 30 ounces shredded hash brown potatoes, thawed
  • Salt and pepper to taste

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Preheat the oven to 350F. Lightly grease a 9x13 pan.
In a skillet over medium heat, cook the ground beef, green pepper, red pepper, and onion until browned.
Drain the meat mixture before adding the cream cheese and tomato soup until heated through.
Add the taco seasoning and 1 cup shredded cheese, stirring until completely melted and combined.
Mix in 1-cup tortilla chips before transferring to the 9x13 pan.
Top with the hash brown potatoes and the rest of the tortilla chips, sprinkling 1 cup shredded cheese over it.
Bake for 30 to 35 minutes, or until completely golden brown on top.
Serve and enjoy!

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