Ingredients:

  • 2 lbs (approx. 900 g) Frozen Shredded Hashbrowns (Thawed and drained/squeezed dry)
  • 1/4 cup (56 g) Unsalted Butter, melted
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1.2 g) Freshly Ground Black Pepper
  • 1 Tbsp (15 ml) Olive Oil or neutral cooking oil
  • 1 lb (450 g) Lean Ground Beef (or turkey)
  • 1 medium Yellow Onion, diced finely
  • 1 packet (approx. 30 g) Quality Taco Seasoning Mix OR (1 Tbsp Chilli Powder, 1 tsp Cumin, 1 tsp Oregano, 1/2 tsp Garlic Powder, 1/2 tsp Salt)
  • 1/2 cup (120 ml) Water
  • 4 large Eggs, lightly beaten
  • 1/2 cup (120 ml) Whole Milk or Single Cream
  • 1/2 cup (120 g) Sour Cream (or plain Greek Yoghurt)
  • 2 cups (220 g) Shredded Monterey Jack and Cheddar Cheese Blend, divided

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish thoroughly.
  2. Heat oil in the skillet over medium-high heat. Add ground beef and onion; break up the meat and cook until browned (approx. 6–8 minutes). Drain off any excess fat.
  3. Stir in the taco seasoning and water. Bring to a simmer, reduce heat, and cook for 3–5 minutes until the liquid has mostly absorbed. Set aside the taco filling.
  4. In a large bowl, combine the thawed and drained hashbrowns with the melted butter, salt, and pepper. Mix until evenly coated.
  5. Press the seasoned hashbrown mixture firmly and evenly into the bottom and slightly up the sides of the prepared baking dish to form the base.
  6. Spread the seasoned taco meat evenly over the hashbrown base. Sprinkle 1.5 cups of the cheese blend over the meat layer.
  7. In a separate bowl, whisk together the eggs, milk/cream, and sour cream until smooth. Pour this mixture slowly and evenly over the filling layers, ensuring the liquid permeates the whole casserole.
  8. Cover the casserole dish tightly with foil. Bake for 30 minutes.
  9. Remove the foil. Sprinkle the remaining 0.5 cup of cheese over the top. Bake uncovered for another 10–15 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
  10. Remove the casserole from the oven and let it rest on a cooling rack for 10 minutes. This resting time is critical for the casserole to set properly before slicing and serving.