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Taco Crock Pot Hashbrown Casserole

A close-up shot of the finished Taco Crock Pot Hashbrown Casserole straight out of the crock pot

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.

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

  1. Brown the ground beef in a skillet over medium heat. Drain excess grease and mix in taco seasoning.
  2. 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.
  3. Grease the crock pot lightly with nonstick spray.
  4. Layer half of the hash browns at the bottom of the crock pot.
  5. Spread the seasoned ground beef evenly over the hash browns.
  6. Sprinkle the corn kernels on top.
  7. Pour the soup mixture over the layers.
  8. Top with the remaining hash browns and gently press down.
  9. Sprinkle the remaining cheddar cheese over the top.
  10. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  11. 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.

Nutrition

Keywords: Slow cooker, hash brown casserole, taco casserole, crock pot recipes, easy dinner ideas, Mexican-inspired dishes