This quick-to-make taco soup recipe uses RO*TEL and ranch dressing for a thick, filling soup. It differs from typical taco soup due to the faint ranch flavor. If desired, garnish with chopped cilantro.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
| Yield: | 1 casserole |
Ingredients
- 1 ½ pounds potatoes, peeled
- cooking spray
- 1 (16 ounce) package pork breakfast sausage
- 1 sweet onion, chopped
- 7 eggs
- 1 (8 ounce) package Cheddar cheese, grated, divided
- ½ cup milk
- salt and ground black pepper to taste
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are soft, 50 minutes to 1 hour. Remove potatoes from oven and let cool until safe to handle, at least 15 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Spray a casserole dish or 9×13-inch pan with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl. Saute onion in the same skillet until translucent, about 5 minutes. Transfer onion to the bowl with the cooked sausage.
- Mix eggs, half the Cheddar cheese, milk, salt, and pepper into the bowl with the sausage mixture.
- Grate potatoes and add to the bowl of sausage mixture. Pour mixture into the prepared dish; place remaining Cheddar cheese on top.
- Bake in the preheated oven until casserole is heated through and cheese is melted and bubbly, about 35 minutes.
- Turkey sausage can be substituted for the pork sausage.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 226 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 12 g |
| Sodium | 773 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and easy to make
This was really yummy and I liked that I could use fresh potatoes instead of frozen hash browns. The cooking instructions didn’t work well, though, as I ended up with skinless baked potatoes instead of something I could “grate”. I just sliced and chunked and they still worked. Family loved it!
This recipe was tasty. I weighed the potatoes and ended up using 3 medium potatoes. If I make it again I will bake it 20 to 25 minutes. 35 minutes was too long.
Yes I will make this again. It was delicious. Thank you for sharing your recipe.
I made this breakfast casserole for dinner…along with grits, orange slices, and biscuits. Delicious casserole! The thing I like best about this recipe is that it uses real potatoes (which I usually have) and not frozen hash browns (which I never have).