Loaded Taco Potato Bake with Queso Drizzle
Hi, I’m Brooke! You have probably seen me on Social Media as Meals and Munchies. I’m a busy stay at home mom who loves sharing easy, family-friendly meals that come together fast—because let’s be honest, we don’t always have time for complicated. Whether you’re chasing toddlers, working from home, or just trying to get dinner on the table after work without a fuss, you’re in the right place. Meals and Munchies is where I share real-life recipes that are quick, comforting, and made with ingredients you probably already have in your kitchen. Easy recipes for every day life- let’s get cooking!These dump-and-bake recipes take 5 minutes to throw together, have minimal prep, and are my go-to when I want something quick. Simply toss the dish with ingredients in the oven, and forget about it until the timer dings. No stovetop, no stress—just simple, cozy meals that practically cook themselves while you chase your toddler or sneak in a moment of peace.Bring a flavorful twist to dinner with this Loaded Taco Potato Bake with Queso Drizzle. This all-in-one casserole combines savory taco-seasoned ground beef, crispy diced hash browns, sweet corn, bell peppers, and zesty Rotel tomatoes baked together in a rich beef bone broth. Finished with a layer of melted Mexican cheese blend, a drizzle of creamy warm queso, and your favorite taco toppings, this crowd-pleasing dish is hearty, comforting, and perfect for busy weeknights or game days.
Equipment
- 1 9×13-inch Baking Dish
- 1 Large Skillet
- 1 Cutting board & knife
- Aluminium Foil
Ingredients
- 1½ lbs lean ground beef
- 1 packet taco seasoning
- 2 lbs frozen diced hash brown potatoes, or Potatoes O’Brien
- 1 red bell pepper, diced
- 1 cup frozen corn
- 10 oz can Rotel, drained
- 1 cup beef bone broth
- 1 tsp chili powder, optional
- ½ tsp smoked paprika, optional
- Salt & pepper, to taste
Toppings
- 1½ cups shredded Mexican cheese
- ½–¾ cup warm queso, for drizzling
Optional Garnishes
- Green onions
- Cilantro
- Avocado
- Diced tomatoes
- Crushed tortilla chips
- Sour cream or Greek yogurt
Instructions
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- In a large skillet, brown the ground beef. Drain excess grease if needed. Stir in the taco seasoning according to the packet directions.
- Add the seasoned beef, frozen potatoes, bell pepper, corn, Rotel, beef bone broth, chili powder, smoked paprika, salt, and pepper to the prepared baking dish. Stir well to combine.
- Cover tightly with foil and bake for 50–60 minutes, stirring once halfway through, until the potatoes are tender.
- Remove the foil, sprinkle the shredded Mexican cheese evenly over the top, and bake uncovered for 5–10 minutes, until melted. Broil for 1–2 minutes for a bubbly golden top if desired.
- Let the casserole rest for 5 minutes, then drizzle with warm queso before serving.
- Garnish with your favorite toppings and enjoy!
- Tip: If you use Potatoes O’Brien, you can skip the diced bell pepper since the potato mix already includes peppers and onions.