Taco Crock Pot Hashbrown Casserole

Taco Crock Pot Hashbrown Casserole is the perfect blend of tender ground beef, seasoned with taco spices, combined with cheesy hashbrowns, all cooked to perfection in the crockpot. This hearty casserole is a great option for a cozy family dinner or even a potluck dish. The slow-cooker method ensures the flavors meld together while keeping the beef juicy and the hashbrowns tender. The final touch of a melted cheese topping makes this dish irresistible. Serve it with your favorite toppings like sour cream, salsa, or guacamole, and you have an easy, flavorful meal that will satisfy everyone.

Taco Crock Pot Hashbrown Casserole is a comforting and hearty dish that combines all the best elements of a taco with the crispy, cheesy goodness of hashbrowns. This easy-to-make meal comes together in your slow cooker, making it perfect for busy weeknights or gatherings. With just a few ingredients, this casserole delivers rich flavors and a cheesy, melty topping that's hard to resist.

INGREDIENTS

• 1 lb ground beef: Adds savory flavor and protein to the casserole.
• 2 cloves garlic, minced: Provides a subtle aromatic base to enhance the beef.
• 1 oz packet taco seasoning: Infuses the casserole with bold, spicy flavors characteristic of tacos.
• 10.5 oz cheddar cheese soup: Acts as a creamy, cheesy base that helps bind the casserole together.
• 30 oz frozen shredded hashbrowns: Adds texture and bulk to the dish while soaking up the cheesy flavors.
• 2 cups shredded taco-style cheese, divided: Melts into the casserole, creating a gooey, cheesy interior, with extra cheese for a delicious topping.

INSTRUCTIONS

Step 1:

In a skillet, cook the ground beef over medium heat with the minced garlic until the beef is browned and cooked through. Drain any excess fat.

Step 2:

In a large bowl, combine the cooked beef, taco seasoning, cheddar cheese soup, frozen shredded hashbrowns, and 1 cup of the shredded taco-style cheese. Stir until everything is evenly mixed.

Step 3:

Lightly grease a 6-quart crockpot or casserole crock. Transfer the beef and hashbrown mixture into the crockpot, spreading it evenly.

Step 4:

Sprinkle the remaining 1 cup of shredded taco-style cheese evenly over the top of the mixture.

Step 5:

Cover the crockpot with its lid and cook on low for 4-5 hours, or on high for 2-2.5 hours, until the casserole is hot and bubbly.

Step 6:

If you’d like a crispy cheese topping, transfer the crockpot insert to the oven and broil on high for 1-2 minutes until the cheese is golden and slightly crispy.

Step 7:

Serve the casserole warm, and pair it with your favorite taco toppings like sour cream, salsa, or guacamole for added flavor.

Serving and Storage Tips

• Serve Taco Crock Pot Hashbrown Casserole with a variety of taco-inspired toppings such as sour cream, salsa, guacamole, or chopped green onions for extra flavor and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the entire casserole in the oven at 350°F until warmed through.
• This casserole also freezes well. Simply transfer any leftovers to a freezer-safe container and store for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.

Helpful Notes

• For added flavor, try mixing in some black beans, corn, or diced bell peppers with the hashbrown mixture before cooking.
• If you prefer a spicier dish, opt for a spicy taco seasoning or add a pinch of cayenne pepper to the beef mixture.
• This dish can be easily adapted for different diets. To make it gluten-free, use a gluten-free taco seasoning and check that the cheese soup is also gluten-free.

Tips from well-known chefs

• Chef Rick Bayless: “For authentic taco flavors, don’t be afraid to add fresh ingredients like cilantro, lime juice, and diced tomatoes as garnishes. They really brighten up the dish.”
• Chef Bobby Flay: “When working with slow-cooker recipes, always remember that less is more when it comes to liquid. The ingredients will release their moisture as they cook, so you won’t need to add extra.”
• Chef Rachael Ray: “For a crispy topping, finish the casserole in the oven under the broiler. This gives the cheese a deliciously golden, bubbly finish that adds texture to the dish.”