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Delicious Taco Hashbrown Casserole made in a crock pot

Taco Crock Pot Hashbrown Casserole

A delicious and budget-friendly dish that combines the comfort of a creamy casserole with the flavorful kick of taco seasoning, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Can substitute with ground turkey or chicken for a lighter option.
  • 2 cloves garlic (minced)
  • 1 oz taco seasoning
  • 10.5 oz cheddar cheese soup Can substitute with cream of chicken or mushroom.
  • 30 oz frozen shredded hashbrowns Freshly grated potatoes can be used, adjust cooking time accordingly.
  • 2 cups shredded taco style cheese (divided)

Method
 

Preparation
  1. Brown the ground beef in a skillet over medium heat, adding minced garlic once the beef is nearly cooked through. Drain any excess fat.
  2. In a large bowl, mix the browned beef, taco seasoning, cheddar cheese soup, and frozen hashbrowns together.
  3. Pour the mixture into a lightly greased 6-quart crock pot or casserole crock pot.
  4. Sprinkle the remaining taco style cheese on top of the mixture.
Cooking
  1. Cover and cook on low for 4-5 hours or on high for 2-2.5 hours.
  2. For a crispy top, consider placing the dish under the broiler for about 90 seconds just before serving.

Notes

Leftovers can be stored in the fridge for up to 3-4 days in an airtight container. To reheat, use microwave or oven. Can be frozen for up to three months in a freezer-safe container. Consider adding black beans or corn for extra flavor and texture.