Description
Taco Crock Pot Hashbrown Casserole is a hearty and flavorful slow cooker dish made with seasoned ground beef, frozen hashbrowns, melted cheese, and taco spices. It’s an easy, comforting meal perfect for busy weeknights or potlucks.
Ingredients
- 1 pound ground beef
- 1 small onion, diced
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 bag (30 oz) frozen shredded hashbrowns
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro or green onions for garnish (optional)
Instructions
- In a skillet over medium heat, cook ground beef and diced onion until browned. Drain excess grease.
- Stir in taco seasoning and diced tomatoes with green chilies. Cook for 2–3 minutes, then remove from heat.
- In a large bowl, combine frozen hashbrowns, cream of chicken soup, sour cream, 1 1/2 cups shredded cheddar cheese, salt, and pepper.
- Lightly grease the crock pot. Spread half of the hashbrown mixture on the bottom.
- Layer the taco beef mixture evenly over the hashbrowns.
- Top with remaining hashbrown mixture.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until heated through and tender.
- Sprinkle remaining 1/2 cup cheddar cheese on top during the last 15 minutes of cooking. Cover until melted.
- Garnish with cilantro or green onions if desired and serve warm.
Notes
- You can substitute ground turkey for a lighter option.
- Add black beans or corn for extra texture and flavor.
- For a spicier version, add diced jalapeños.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-American