1. In a large skillet over medium heat, cook the ground beef until no longer pink.

2. Add diced onion and continue cooking until softened.

3. Stir in taco seasoning and a splash of water. Let simmer for 2–3 minutes.

4. Reduce heat to low and stir in the cream cheese until melted.

5. Add sour cream and Rotel tomatoes, mixing until creamy and well blended. Remove from heat.

6. In a greased 9×13 baking dish, press hashbrowns into an even layer.

7. Drizzle with olive oil or dot with butter.

8. Bake at 400°F for 20 minutes until lightly golden.

9. Spread the creamy taco mixture over the baked hashbrowns evenly.

10. Top generously with shredded cheddar cheese.

11. Return to oven and bake for 20–25 minutes, until cheese is bubbly and melted.

12. Let rest for 5–10 minutes before serving.