Easy Dump-and-Bake One-Pot Taco Potato Casserole

Chef Emma loves simple, hearty meals that unify the flavors of busy weeknights and bring joy to her dinner table. This dump-and-bake taco potato casserole is her secret weapon—one dish, cheesy, taco-style comfort that’s ready with minimal prep and maximum satisfaction.

Just layer, bake, and serve: every bite features tender potatoes, taco-seasoned beef or turkey, creamy cheese, and bold Tex-Mex flavor. It’s a true family favorite for evenings when you just need dinner done right.

Easy Dump-and-Bake One-Pot Taco Potato Casserole

A cheesy, hearty taco-flavored potato casserole made in one dish. Perfect for busy family nights and comfort-food cravings.

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Ingredients Equipment Method Notes

Ingredients

  

• – 2 lbs russet potatoes peeled and diced
• – 1 lb ground beef or turkey
• – 1 packet taco seasoning gluten-free, if needed
• – 1 15-ounce can black beans, rinsed and drained
• – 1 cup frozen corn kernels
• – 1 14.5-ounce can diced tomatoes with green chilies
• – 2 cups shredded cheddar cheese divided
• – 1 cup shredded Monterey Jack cheese
• – 1/2 cup diced onion
• – 1/2 cup salsa
• – Salt and pepper to taste
• – Optional toppings: sliced jalapeños chopped cilantro, sour cream

Equipment

• Large casserole dish or 5-quart slow cooker, mixing bowl, spatula

Method

 

1. Preheat oven to 375°F (190°C) or prep slow cooker.
2. Brown ground beef/turkey with onions in a skillet; drain excess fat. Mix in taco seasoning.
3. In a mixing bowl, combine potatoes, cooked beef/turkey, beans, corn, tomatoes, salsa, half the cheese, salt, and pepper.
4. Dump mixture into greased casserole dish or slow cooker. Sprinkle remaining cheese on top.
5. Cover and bake for 55–60 minutes (oven) or cook on LOW for 4–5 hours (slow cooker), until potatoes are tender and cheese is bubbly.
6. Let cool 10 minutes. Serve hot with jalapeños, cilantro, or sour cream.

Notes

Substitute sweet potatoes for russet for a Southwest twist. Make vegetarian by skipping meat and doubling beans. Leftovers are great for meal prep bowls!

Calories: 430 per serving
Protein: 22g per serving

Nutrition Facts

Tips and Variations for Easy Dump-and-Bake One-Pot Taco Potato Casserole

• Make it vegetarian by omitting meat and doubling the black beans or adding lentils.
• Substitute sweet potatoes for russet for an autumn-inspired version.
• Top with sliced jalapeños, diced tomatoes, or avocado for fresh garnish.
• Leftovers reheat beautifully for lunch or meal prep bowls.

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