Taco Crock Pot Hashbrown Casserole
A delicious and easy casserole combining taco-seasoned meat and cheesy hashbrowns, perfect for brunch or potlucks.
Ingredients
For the casserole
- 1.5 lb ground beef (or turkey) Can substitute with shredded rotisserie chicken.
- 1 packet taco seasoning (1-2 oz) or 2-3 tbsp homemade taco blend
- 24 oz frozen shredded hashbrowns (thawed slightly) Can use thawed diced hashbrowns or fresh grated potatoes.
- 1 can diced tomatoes with green chilies (10-12 oz) Optional, for extra tang and moisture.
- 1 cup salsa Mild or medium depending on heat preference.
- 1 cup sour cream or cream of chicken soup (10.5 oz can) Use dairy-free substitute for vegan.
- 2 cups shredded cheddar or Mexican blend cheese Plus extra for topping.
- 1 small onion, diced Optional.
- to taste salt and black pepper
- to taste Fresh cilantro, green onions, and lime wedges for finishing Optional.
Instructions
Preparation
- Heat a skillet over medium-high. Add ground beef and diced onion. Brown until no pink remains, about 6–8 minutes.
- Drain fat and return meat to pan. Stir in taco seasoning and 1/4 cup water. Cook 1–2 minutes to bloom spices. Remove from heat.
- In a large bowl, combine hashbrowns, salsa, diced tomatoes (drained slightly), sour cream (or soup), and 1½ cups of cheese. Mix until evenly coated.
- Fold the seasoned meat into the potato mixture. Season with salt and pepper.
Cooking
- Spray the crock pot with nonstick spray or line with a slow-cooker liner. Add the mixture and spread evenly.
- Cook on LOW for 3–4 hours or HIGH for 2–3 hours, until heated through and bubbly.
- If you want a crisp top, transfer to a baking dish, top with remaining cheese, and broil for 2–4 minutes until golden. Watch closely to avoid burning.
- Let rest for 5–10 minutes before serving to set up and slice nicely.
Notes
For gluten-free diets, use gluten-free taco seasoning. To reduce sodium, use low-sodium tomatoes and salsa. Ensure internal temperature of meat reaches 165°F.