One Skillet Hamburger Hash Brown Casserole

I’m sure you’re familiar with the classic southern/mid-western side dish, but hamburger hash brown casserole takes things up a notch with the addition of ground beef. This takes the dish from side dish to a potential main dish, in my opinion. Or at the very least, it becomes a super hearty side dish for the holidays or your next hootenanny.

My version goes in a slightly Tex-Mex direction with chili powder, diced green chiles, queso blanco Velveeta, and cream of poblano soup. My version even has the option to swap the traditional corn flake topping for crushed tortilla chips to go full Tex-Mex.

Non-Texans have no fear—you can use classic ingredients like regular Velveeta and cream of mushroom or cream of chicken soup instead.

But enough chat, you’ll find a printable recipe card below. If you try this ground beef hash brown casserole and love it, I always appreciate recipe reviews. And if you have an ingredient or recipe question of any kind, feel free to leave a comment at the bottom of the post.

Servings: 12 Servings

Hamburger Hash Brown Casserole

By Mason Woodruff

A Tex-Mex spin on classic hash brown casserole with chili garlic ground beef and shredded hash browns in a green chile queso sauce baked with a crunchy corn flake topping.

Prep: 5 minutes mins

Cook: 1 hour hr 15 minutes mins

Total: 1 hour hr 20 minutes mins

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Ingredients

• ▢ 1 pound Ground Beef
• ▢ 1 Tablespoon Chili Powder
• ▢ 1 teaspoon Garlic Powder
• ▢ 8 oz Velveeta Queso Blanco*
• ▢ 8 oz Sour Cream
• ▢ 1 can Cream of Poblano Soup, or cream of mushroom
• ▢ 1 can (7oz) Diced Green Chiles
• ▢ 20 oz bag Shredded Hash Browns**
• ▢ 3 oz Corn Flakes, or crushed tortilla chips
• ▢ 1 stick Unsalted Butter, melted

Instructions 

• Preheat your oven to 350ºF.
• Brown and fully cook the ground beef in a large oven-safe skillet over medium-high heat.
• Reduce the heat to low and add the remaining ingredients up to the hash browns. Stir until you have a smooth cheese sauce, about 1-2 minutes, before folding in the hash browns.
• Turn off the heat and add the corn flakes on top of the hash browns filling. Pour the butter over the corn flakes.
• Bake for 50-60 minutes until the corn flake topping is crispy golden brown and the hash browns are fully cooked and tender. (If the top is browning too quickly, cover with foil to finish baking.)
• Garnish with freshly chopped herbs like cilantro or parsley and cotija or parmesan cheese, if desired. Serve warm.

Notes

*Regular Velveeta works fine for this hamburger hash brown casserole. If you don't want to use Velveeta, use equal parts melting cheese (American, Monterey Jack, Colby Jack, Provolone, etc.). You could also use a pre-made queso.

**I used Simply Potatoes shredded hash browns (found in the refrigerated section near the eggs of most grocery stores). Frozen shredded hash browns work as well.

To make a larger batch, cook the ground beef and cheese sauce in a skillet before adding to a large 13×9 baking dish with double the hash browns. Adjust the corn flakes to fit the dish.

If you have a pellet smoker, you can use this recipe to make smoked hash brown casserole.

Nutrition

Serving: 1serving, Calories: 480kcal, Carbohydrates: 26g, Protein: 18g, Fat: 35g

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