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.”