Description
A hearty, cheesy, and comforting slow cooker taco hashbrown casserole! Ground beef, creamy soup, taco seasoning, and golden hashbrowns layered with melty cheese make this a crowd-pleasing, weeknight favorite.
Ingredients
Scale
- 1½ lbs ground beef (or ground turkey)
- 1 packet taco seasoning
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)
- ½ cup sour cream
- 1 package frozen hashbrowns (about 20–30 oz)
- 2 cups shredded cheddar cheese
- ½ cup diced tomatoes (optional)
- 1 small can green chiles or jalapeños (optional)
Instructions
- Brown the Meat: In a skillet over medium heat, cook the ground beef until fully browned. Drain off excess grease.
- Mix the Filling: In a large bowl, combine the cooked beef, taco seasoning, cream of mushroom soup, sour cream, diced tomatoes, and green chiles or jalapeños.
- Layer the Crockpot: Spray the crockpot insert with nonstick cooking spray. Layer half of the hashbrowns on the bottom, then spoon in half of the beef mixture, and sprinkle with half of the cheddar cheese. Repeat the layers.
- Cook: Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, or until hashbrowns are soft and casserole is hot and bubbly.
- Top and Serve: In the last 15 minutes of cooking, sprinkle with additional cheese and let it melt. Serve hot, garnished with chopped cilantro, sour cream, or extra jalapeños if desired.
Notes
Swap out the cream of mushroom soup for cream of chicken for a milder flavor. You can add black beans or corn to the meat mixture for extra texture. Great for potlucks or freezer meal prep.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours (low)
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg