Taco Crock Pot Hashbrown Casserole
A cozy Taco Crock Pot Hashbrown Casserole that combines all your favorite taco ingredients into a comforting, easy-to-make dish.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Total Time: 380 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 lb ground beef
- 2 cloves garlic (minced)
- 1 oz packet taco seasoning
- 10.5 oz cheddar cheese soup
- 30 oz frozen shredded hashbrowns
- 2 cups shredded taco-style cheese (divided)
Instructions
- Brown the ground beef in a skillet over medium heat, breaking it apart until no longer pink (about 5-7 minutes). Add minced garlic and taco seasoning, then drain excess fat.
- Mix in the cheddar cheese soup until well combined.
- Layer half the frozen hashbrowns in the bottom of the crock pot, then spread the beef mixture evenly across the hashbrowns. Top with one cup of shredded taco cheese.
- Finish layering with the remaining hashbrowns and the rest of the taco cheese on top.
- Slow cook on low for about 6-8 hours or high for 3-4 hours until bubbling and gooey.
- Serve and enjoy while hot, customizing with toppings like cilantro, sour cream, or jalapeños.
Notes
For best results, let the casserole cool for a minute before serving and personalize for your taste with toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crock pot, casserole, taco, comfort food, easy recipe