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Crockpot Taco Hash Brown Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 57 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: Mexican-American

Description

This Crockpot Taco Hash Brown Casserole is a hearty, flavorful one-pot meal perfect for busy days. Ground beef seasoned with taco spices combines with shredded hash browns, salsa, cheese, and creamy soup to create a comforting casserole that’s easy to prepare and cook slowly in your crockpot. Topped with melty cheese and customizable toppings, it’s a versatile dish ideal for casual family dinners or gatherings.

Ingredients

Units Scale

Meat and Seasoning

  • 1.5 to 2 lbs Ground Beef or any type of ground meat you like
  • 3 tbsp Taco Seasoning, divided in half
  • 1/4 cup Water for the taco meat

Main Ingredients

  • 26 oz Bag of Frozen Shredded Hash Browns, partially thawed
  • 1 cup Salsa (store bought or homemade)
  • 4 cups Shredded Cheese (divided in half, I used sharp cheddar and pepper jack)
  • 10.5 oz Can of Cream of Chicken Soup
  • 1/2 cup Sour Cream

Optional Toppings

  • Tomatoes
  • Jalapenos
  • Lettuce
  • Olives
  • Sour Cream
  • Hot Sauce

Instructions

  1. Brown the Meat: In a skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess grease to keep the casserole from becoming too oily.
  2. Add Taco Seasoning: Stir in 2 tablespoons of taco seasoning and 1/4 cup water into the browned beef. Simmer for a few minutes to allow the flavors to meld and the sauce to thicken slightly.
  3. Combine Ingredients in Crockpot: In the crockpot, layer the partially thawed shredded hash browns first. Add the cooked beef mixture, salsa, 2 cups of shredded cheese, cream of chicken soup, sour cream, and the remaining taco seasoning. Mix thoroughly to ensure all ingredients are evenly combined.
  4. Cook the Casserole: Cover the crockpot and cook on LOW for 4 hours, or alternatively on HIGH for 2 to 2½ hours until the casserole is hot and bubbly.
  5. Add Cheese Topping: About 30 minutes before serving, sprinkle the remaining 2 cups of shredded cheese over the top. Replace the lid to let the cheese melt completely and create a delicious, gooey topping.
  6. Serve with Toppings: Serve the casserole warm, garnished with any optional toppings such as diced tomatoes, jalapeños, lettuce, olives, sour cream, or hot sauce to enhance flavor and texture. Enjoy your comforting meal!

Notes

  • Customize it: Add canned black beans, corn, chopped green chiles, or diced bell peppers to enhance flavor and texture.
  • Hash brown swap: Frozen cubed hash browns can be used instead of shredded—choose based on preference or availability.
  • Make it spicy: Use hot salsa, pepper jack cheese, or extra jalapeños for a spicy kick.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or warm in a covered dish in the oven at 350°F until heated through.

Find it online: https://cooksbylucy.com/crockpot-taco-hash-brown-casserole-recipe/