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Taco Crock Pot Hashbrown Casserole

Taco Crock Pot Hashbrown Casserole – A Comforting and Easy Meal

  • Author: Lyndy
  • Total Time: 4-5 hours
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

If you’re looking for a quick, comforting, and crowd-pleasing dinner, Taco Crock Pot Hashbrown Casserole is the answer. Perfect for busy weeknights or family gatherings, this casserole combines the savory flavors of tacos with the creamy goodness of hashbrowns, all made effortlessly in your trusty Crockpot. Whether you’re hosting a casual Sunday football food dinner or looking for an easy meal to feed your family, this dish is sure to become a favorite.

Ingredients

Scale
  • 1 (32 oz) bag frozen hashbrowns (you can use shredded or diced)
  • 1 lb ground beef (or ground turkey for a lighter version)
  • 1 packet taco seasoning (or homemade taco seasoning)
  • 1 (10.5 oz) can of cream of chicken soup (or cream of mushroom for a vegetarian version)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese (or Mexican blend cheese)
  • 1 (4 oz) can diced green chilies (optional for extra flavor)
  • 1/2 cup diced onion (optional)
  • 1/2 cup diced bell peppers (optional for added veggies)
  • 1 tablespoon olive oil (for browning the meat)
  • Salt and pepper, to taste

Instructions

  1. Brown the Ground Beef: In a skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain excess fat and stir in taco seasoning. Cook for an additional 1-2 minutes. Set aside.
  2. Prepare the Casserole Mixture: In a large bowl, combine frozen hashbrowns, cream of chicken soup, sour cream, shredded cheese, and diced green chilies. Add optional onions and bell peppers. Stir to combine.
  3. Layer the Casserole in the Crockpot: Spray the Crockpot insert with cooking spray. Layer the bottom with half of the hashbrown mixture, then add the cooked ground beef. Spoon the remaining hashbrown mixture over the beef and spread evenly.
  4. Cook in the Crockpot: Cover and cook on low for 4-5 hours or high for 2-3 hours until hashbrowns are tender and casserole is bubbly. Sprinkle extra cheese on top during the last 15 minutes of cooking, if desired.
  5. Serve and Enjoy: Serve warm with fresh cilantro, diced tomatoes, sour cream, or sliced avocado. Enjoy!

Notes

  • Do not thaw the hashbrowns before cooking to avoid a mushy texture.
  • Layer the casserole evenly for better cooking results.
  • Customize the spice level by adding more chili powder or jalapeños for extra heat.
  • For a vegetarian version, substitute the meat with beans or tofu.
  • Prep Time: 10 minutes
  • Cook Time: 4 hours (low) or 2-3 hours (high)
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 60mg

Keywords: Taco Crock Pot Hashbrown Casserole, Taco Hashbrown Casserole, Crockpot Hashbrown Casserole, Easy Taco Casserole, Family Dinner

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Find it online: https://lyndyskitchen.com/taco-crock-pot-hashbrown-casserole/