Taco Crock Pot Hashbrown Casserole (Print version)

A hearty slow cooker taco hashbrown casserole with seasoned beef, creamy potatoes, beans, corn, and plenty of melted cheddar.

# Ingredients:

For the beef

01 - 1 1/2 lb (680 g) ground beef
02 - 1 (1-oz / 28 g) packet taco seasoning
03 - 2/3 cup (160 ml) water

For the casserole

04 - 1 (30 to 32-oz / 850 to 900 g) bag frozen diced hash browns, thawed
05 - 1 (10.5-oz / 298 g) can condensed cheddar cheese soup
06 - 1 (10.5-oz / 298 g) can condensed cream of chicken soup, preferably reduced sodium
07 - 1 cup (240 g) sour cream
08 - 1 (10-oz / 283 g) can diced tomatoes with green chiles, undrained
09 - 1 (15-oz / 425 g) can black beans, drained and rinsed
10 - 1 (15-oz / 425 g) can corn, drained
11 - 2 cups (225 g) shredded cheddar cheese, divided
12 - Nonstick cooking spray or 1 tablespoon butter, for greasing

For serving

13 - 1/2 cup diced tomatoes
14 - 1/4 cup sliced green onions
15 - 1/4 cup chopped cilantro
16 - Salsa, shredded lettuce, sour cream, or tortilla chips, optional

# Instructions:

01 - Cook the ground beef in a large skillet over medium-high heat until browned and no pink remains, 6 to 8 minutes. Drain excess grease.
02 - Stir in the taco seasoning and water. Simmer for 3 to 5 minutes until the liquid reduces and the beef is evenly coated.
03 - In a large bowl, combine the thawed hash browns, cheddar cheese soup, cream of chicken soup, sour cream, diced tomatoes with green chiles, black beans, corn, 1 cup cheddar, and the seasoned beef.
04 - Grease a 6-quart slow cooker with nonstick spray or butter. Spread the mixture evenly into the crock.
05 - Cover and cook on low for 4 hours or on high for 2 1/2 to 3 hours, until the potatoes are tender and the center is hot and bubbling.
06 - Sprinkle the remaining 1 cup cheddar over the top. Cover and cook for 10 to 15 minutes more, until melted.
07 - Turn off the slow cooker and let the casserole rest for 10 minutes. Serve with tomatoes, green onions, cilantro, salsa, lettuce, sour cream, or tortilla chips.

# Good to know:

01 - Thaw hash browns overnight in the refrigerator for the best texture.
02 - Use a 6-quart slow cooker so the casserole heats evenly.
03 - Cook times can vary by slow cooker model, so check tenderness near the end.

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