Taco Crock Pot Hashbrown Casserole
A flavorful and easy-to-make Taco Crock Pot Hashbrown Casserole that brings together crispy hash browns, seasoned ground beef, and melted cheese for a comforting meal the whole family will love.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours (low) / 3–4 hours (high)
- Total Time: 6–8 hours (low) / 3–4 hours (high) + prep
- Yield: 6–8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American/Mexican Fusion
Ingredients
Scale
- 32 ounces frozen shredded hash browns, thawed and drained
- 1 pound ground beef (or turkey for a lighter option)
- 1 cup corn kernels (frozen or canned, drained)
- 1 can (10.5 oz) cream of chicken soup
- 1 packet taco seasoning mix
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: diced tomatoes, green onions, avocado slices, cilantro, or hot sauce
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess grease and mix in taco seasoning.
- In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir in half the shredded cheddar cheese.
- Grease the crock pot lightly with nonstick spray.
- Layer half of the hash browns at the bottom of the crock pot.
- Spread the seasoned ground beef evenly over the hash browns.
- Sprinkle the corn kernels on top.
- Pour the soup mixture over the layers.
- Top with the remaining hash browns and gently press down.
- Sprinkle the remaining cheddar cheese over the top.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Let sit for 10 minutes before serving. Garnish with desired toppings and enjoy!
Notes
For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the beef mixture. You can also substitute cheddar cheese with Monterey Jack or Pepper Jack for a different flavor twist.
Find it online: https://kierasrecipes.com/taco-crock-pot-hashbrown-casserole/