Taco Potato Casserole

• servings: 8 servings
• total time: 1 hour 20 minutes

Ingredients

30 ounces frozen shredded hash brown potatoes

1 1/2 pounds 80/20 ground beef

Two 10-ounce cans diced tomatoes and green chiles, such as Rotel

Two 1-ounce packages taco seasoning

4 scallions, thinly sliced, white and green parts separated

8 ounces processed cheese, such as Velveeta, cut into small cubes

8 ounces shredded Cheddar (about 2 cups)

Sour cream, guacamole, pickled jalapeños and fresh cilantro leaves, for serving

Directions

Preheat the oven to 400 degrees F.

Scatter the hash browns in a 9-by-13-inch baking dish. Pinch off pieces of ground beef and scatter on top of the potatoes. Top with the diced tomatoes and green chiles, taco seasoning and scallion whites. Scatter the processed cheese cubes over top. Bake until the ground beef is cooked through, about 45 minutes.

Remove from the oven and stir until well combined. Top with the Cheddar and bake until the cheese is melted and bubbling in some places, about 15 minutes.

Let cool for 10 minutes, then top with the scallion greens, sour cream, guacamole, pickled jalapeños and cilantro leaves.

Nutrition

• Calories: 534
• Total Fat: 33g
• Saturated Fat: 16g
• Cholesterol: 112mg
• Sodium: 1239mg
• Total Carbohydrate: 29g
• Dietary Fiber: 4g
• Total Sugars: 6g
• Protein: 29g