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Crockpot Taco Hash Brown Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 63 reviews
  • Author: Jaden
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Taco Hash Brown Casserole is a hearty, cheesy, and flavorful dish combining seasoned ground beef, tender hash browns, melted cheese, and creamy soup. Perfect for a comforting meal that’s easy to prepare and slow-cooked to perfection, this casserole offers a customizable taco twist with optional toppings like jalapeños and sour cream.

Ingredients

Units Scale

Meat and Seasoning

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

Vegetables and Base

  • 26 oz Bag of Frozen Shredded Hash Browns, partially thawed
  • 1 cup Salsa (store-bought or homemade)

Dairy and Creamy Ingredients

  • 4 cups Shredded Cheese (divided in half, using sharp cheddar and pepper jack recommended)
  • 10.5 oz Can of Cream of Chicken Soup
  • 1/2 cup Sour Cream

Optional Toppings

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

Instructions

  1. Brown the Meat: In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain any excess grease to keep the casserole from being too oily.
  2. Season the Meat: Add 2 tablespoons of taco seasoning and 1/4 cup water to the browned beef. Stir well and simmer for a few minutes to allow the flavors to meld and the seasoning to fully incorporate.
  3. Assemble in Crockpot: Place the partially thawed shredded hash browns into the crockpot. Add the cooked beef mixture, 1 cup salsa, 2 cups shredded cheese, cream of chicken soup, sour cream, and the remaining 1 tablespoon of taco seasoning. Mix all ingredients thoroughly to combine evenly.
  4. Cook the Casserole: Cover the crockpot and cook on LOW setting for 4 hours or on HIGH for 2 to 2½ hours, until the casserole is bubbly and the hash browns are tender.
  5. Add Remaining Cheese and Finish Cooking: About 30 minutes before cooking time ends, sprinkle the remaining 2 cups of shredded cheese evenly over the top. Cover again and allow the cheese to melt and become bubbly.
  6. Serve: Once cooked, serve the casserole hot with your favorite optional toppings such as diced tomatoes, jalapeños, lettuce, olives, extra sour cream, or hot sauce. Enjoy your comforting taco-inspired hash brown casserole!

Notes

  • Customize it by adding a can of black beans, corn, green chiles, or bell peppers for extra flavor and texture.
  • Frozen cubed hash browns can substitute shredded hash browns if preferred or available.
  • Use hot salsa, pepper jack cheese, or extra jalapeños to add spiciness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a covered dish in a 350°F oven until warmed through.

Nutrition

  • Serving Size: 1/6 of casserole (about 1.5 cups)
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 760 mg
  • Fat: 28 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 25 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 85 mg

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