Crockpot Taco Hashbrown Casserole Recipe
Make dinner easy with this Crockpot Taco Hashbrown Casserole Recipe featuring beef, creamy soup, cheese, and potatoes. Comfort made simple.
Equipment
- Slow cooker (4 to 6 quart size works best)
- Large skillet for browning the beef
- Wooden spoon or spatula
- Measuring spoons
- Mixing bowl (optional)
- Cheese grater if using fresh cheese
Ingredients
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 1 bag frozen shredded hashbrowns about 30 ounces
- 1 can cream of chicken soup or cream of mushroom
- 1 cup sour cream
- 1 can diced tomatoes with green chilies drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Mexican blend cheese
- 1 small onion diced (optional)
- 1 bell pepper diced (optional)
- Salt and pepper to taste
Instructions
- Start by browning your ground beef in a large skillet. Break it up into small pieces. Add the diced onion and pepper if you are using them.
- Once the beef is brown, drain any excess grease.
- Stir in the taco seasoning and let everything cook for another minute so the spices bloom.
- In a mixing bowl, combine the soup, sour cream, and diced tomatoes.
- Spray your crockpot with nonstick spray.
- Spread a layer of hashbrowns on the bottom.
- Add half the beef mixture.
- Pour half the creamy mixture over it.
- Sprinkle a handful of cheese.
- Repeat layers until everything is used.
- Top with the rest of the cheese.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
- Serve warm and enjoy!