If you have a soft spot for cheesy, comforting, and hassle-free meals, then this Taco Crock Pot Hashbrown Casserole Recipe will quickly become your go-to. Combining the zesty flavors of taco-seasoned ground beef with creamy layers of cheesy hashbrowns, this slow cooker delight effortlessly brings together taste and convenience. It’s a perfect blend of bold spices, gooey cheese, and tender potatoes, all cooked low and slow to meld the flavors just right. Whether you’re feeding a hungry crowd or craving something satisfying on a cozy night, this casserole promises to deliver warmth, flavor, and plenty of smiles.
Ingredients You’ll Need
Simple yet essential ingredients make this dish shine, each contributing its own magic to the final flavor, texture, and look. From savory beef to melty cheddar and fresh toppings, these components are easy to find and easy to love.
- 1 lb ground beef: The hearty protein base, adding richness and a meaty texture.
- 1 packet (1 oz) taco seasoning: Brings that signature bold, spicy flavor that makes this dish memorable.
- 1 can (10.5 oz) cream of chicken or mushroom soup: Creates a creamy, luscious sauce that ties everything together.
- 1/2 cup sour cream: Adds tanginess and smoothness to balance the spices.
- 1/2 cup milk: Lightens the sauce for creamy consistency without heaviness.
- 1 bag (28–30 oz) frozen hashbrowns, thawed: Tender potato bites that soak up all the delicious flavors.
- 2 cups shredded cheddar cheese, divided: The star cheesy element that melts perfectly throughout the casserole.
- Salt and pepper, to taste: Essential seasonings that enhance all other flavors.
- Diced tomatoes: Fresh, juicy brightness as a topping to lighten each bite.
- Green onions: Provide a crunchy, slightly sharp contrast on top.
- Jalapeños: Optional heat boost for those who like a little kick.
- Sliced olives: Add a salty depth and a touch of Mediterranean flair.
- Cilantro: Fresh herbaceous notes that brighten the entire casserole.
How to Make Taco Crock Pot Hashbrown Casserole Recipe
Step 1: Brown the Ground Beef
Start by heating a skillet over medium heat and cooking your ground beef until it’s fully browned, which usually takes about 6 to 8 minutes. Make sure to drain off excess grease so your casserole isn’t too oily but stays deliciously rich.
Step 2: Season the Meat
Sprinkle in the taco seasoning along with about a quarter cup of water. Stir everything together and let it simmer for a couple of minutes until the flavors meld perfectly. Then take the pan off the heat and prepare for the next step.
Step 3: Mix the Creamy Sauce
In a mixing bowl, combine the cream of chicken or mushroom soup with sour cream, milk, and 1 cup of shredded cheddar cheese. Whisk it well until the sauce is smooth and creamy—this will add a luscious texture to your casserole.
Step 4: Assemble in the Slow Cooker
Give your slow cooker a good spray with nonstick cooking spray. Begin by layering half of the thawed hashbrowns at the bottom. Spread the taco-seasoned ground beef evenly over the potatoes, then pour the creamy cheese sauce on top. Finally, cover everything with the remaining hashbrowns and sprinkle the last cup of cheddar cheese over the top.
Step 5: Slow Cook to Perfection
Cover the slow cooker tightly and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. Your casserole is ready when it’s bubbling, and the hashbrowns are tender and infused with all the wonderful flavors from the slow cooking.
Step 6: Add Fresh Toppings and Serve
Just before serving, add your favorite toppings such as diced tomatoes, green onions, jalapeños, sliced olives, and freshly chopped cilantro. These garnishes add texture, color, and a burst of freshness that perfectly complements the rich casserole.
How to Serve Taco Crock Pot Hashbrown Casserole Recipe
Garnishes
Toppings bring life to your casserole! A sprinkle of diced tomatoes adds a juicy pop, while green onions offer a crisp bite. If you love a little heat, jalapeños are a must. Don’t forget sliced olives for salty complexity and cilantro to infuse a bright herbal note. These simple garnishes make each bite exciting and vibrant.
Side Dishes
This Taco Crock Pot Hashbrown Casserole Recipe is a full meal, but pairing it with a fresh green salad or Spanish rice can be delightful. A side of corn on the cob or some roasted veggies balances out the richness, making your meal well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with a dollop of sour cream and a squeeze of lime. Or layer the casserole inside crispy tortilla cups for a playful appetizer style. Your guests will love the creativity and flavor packed into every bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover casserole into an airtight container and place it in the fridge. It will stay fresh for up to 3 days, making it an excellent choice for quick lunches or next-day dinners.
Freezing
You can freeze this casserole before cooking by assembling it in a freezer-safe dish and wrapping tightly. When ready to cook, thaw overnight in the fridge and then slow cook as directed. This makes it a fantastic make-ahead meal for busy weeks.
Reheating
Reheat leftovers in the microwave or oven until warmed through. To avoid drying out, cover the dish loosely and add a splash of milk if needed to keep the creamy texture just right.
FAQs
Can I use a different type of cheese in this Taco Crock Pot Hashbrown Casserole Recipe?
Absolutely! While cheddar is classic, feel free to try Monterey Jack, pepper jack for some heat, or even a Mexican cheese blend for a unique flavor twist.
Is it possible to make this recipe vegetarian?
Yes! Swap the ground beef for a plant-based protein or add extra beans and vegetables. Use vegetarian-friendly soup and taco seasoning to keep the flavors bold and authentic.
Can I prepare this recipe in an oven instead of a slow cooker?
Definitely. Assemble everything in a casserole dish, cover with foil, and bake at 350°F for around 1 hour, or until bubbly and cooked through, checking occasionally to avoid drying out.
What is the best way to thaw frozen hashbrowns for this recipe?
The easiest method is to leave them in the refrigerator overnight. You can also place them in a colander and rinse with cold water, then drain well to remove excess moisture before using.
How spicy is this casserole, and can I adjust the heat?
The taco seasoning provides mild to moderate spice, but you can reduce or increase it by using mild seasoning packets or adding extra jalapeños or chili powder according to your preference.
Final Thoughts
This Taco Crock Pot Hashbrown Casserole Recipe is a treasure trove of comfort, flavor, and easy prep that any level of cook can pull off. It’s the kind of dish that makes everyone feel cozy and cared for, whether it’s a busy weeknight or a weekend gathering. I can’t wait for you to try it and see how quickly this cheesy, slow-cooked wonder becomes one of your favorite meals, too.
Print
Taco Crock Pot Hashbrown Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 to 8 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Tex-Mex
Description
This Taco Crock Pot Hashbrown Casserole is a cheesy, flavorful, and easy-to-make slow cooker meal perfect for cozy gatherings or meal prepping. Combining seasoned ground beef, creamy soup sauce, and tender hashbrowns, this casserole melds Tex-Mex flavors with comforting textures. Topped with shredded cheddar cheese and fresh toppings like diced tomatoes, green onions, and jalapeños, it’s a delicious, hands-off dish ideal for lazy days or busy weeknights.
Ingredients
Meat and Seasoning
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
Base and Cheese Mixture
- 1 can (10.5 oz) cream of chicken or mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups shredded cheddar cheese, divided
Main Casserole
- 1 bag (28–30 oz) frozen hashbrowns, thawed
- Salt and pepper, to taste
Toppings
- Diced tomatoes
- Green onions
- Jalapeños
- Sliced olives
- Cilantro
Instructions
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned, approximately 6–8 minutes, breaking it apart as it cooks. Drain any excess grease to keep the casserole from being too oily.
- Season the Meat: Stir in the taco seasoning packet along with about 1/4 cup water. Mix well and let it simmer gently for 2 minutes to infuse the flavors, then remove the skillet from heat.
- Prepare the Creamy Sauce: In a medium mixing bowl, combine the cream of chicken or mushroom soup, sour cream, milk, and 1 cup of the shredded cheddar cheese. Whisk these ingredients together until the mixture is smooth and well blended.
- Layer the Casserole: Lightly spray the slow cooker with nonstick cooking spray. Begin by layering half of the thawed hashbrowns evenly at the bottom. Spread all of the seasoned taco meat over the hashbrowns, then pour the creamy cheese sauce on top. Add the remaining hashbrowns as the next layer, and finish by sprinkling the remaining shredded cheddar cheese over the top.
- Slow Cook: Cover the slow cooker with its lid and cook on the low setting for 4 to 5 hours, or on high for 2 to 3 hours. The casserole is done when it is bubbly and the hashbrowns are tender and cooked through.
- Add Fresh Toppings and Serve: Before serving, garnish the casserole with your choice of diced tomatoes, green onions, jalapeños, sliced olives, and cilantro. Serve hot and enjoy the cheesy, savory goodness!
Notes
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian variation (if omitting the ground beef).
- Be sure to thaw the hashbrowns before layering to ensure even cooking.
- Add jalapeños or hot sauce for extra spice.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- For a lower-fat version, use reduced-fat sour cream and cheese.
