Description
This Crockpot Taco Hashbrown Casserole blends taco flavors with hearty potatoes in one warm, cheesy, slow-cooked meal perfect for fall and weeknights.
Ingredients
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1/4 cup water
1 (26–32 oz) bag frozen hashbrowns
1 can (10.5 oz) cream of cheddar or chicken soup
1/2 cup sour cream
1 cup salsa or diced tomatoes with green chiles
2–3 cups shredded cheese (cheddar or blend)
Salt and pepper to taste
Optional toppings: diced tomatoes, green onions, jalapeños, cilantro
Instructions
1. Brown ground beef with onion and garlic in a skillet until fully cooked.
2. Add taco seasoning and water, simmer to combine.
3. Lightly grease the crockpot insert.
4. Layer hashbrowns on the bottom, then add taco beef mixture.
5. Mix sour cream, soup, and salsa, then spoon over beef.
6. Top with half the shredded cheese.
7. Cover and cook on LOW for 4–6 hours or HIGH for 3–4 hours.
8. 30 minutes before serving, sprinkle remaining cheese on top and cover to melt.
9. Serve with desired toppings.
Notes
For added veggies, stir in corn or black beans.
Swap ground beef with ground turkey for a lighter version.
Refrigerates well and reheats for meal prep.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 530
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
Keywords: crockpot taco casserole, hashbrown taco casserole, slow cooker taco bake