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
Scale
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.
