Crock Pot Hashbrown Taco Casserole
If comfort food and tacos had a delicious love child, it would be this Taco Crock Pot Hashbrown Casserole.
This dish brings all your favorite taco flavors together with creamy, cheesy hashbrowns that melt in your mouth. It’s the kind of recipe that’s both hearty and hands-free: simply toss everything into your slow cooker, let it do the work, and come back to a perfectly cooked, flavor-packed dinner.
Whether it’s Taco Tuesday or a busy weeknight, this casserole is sure to become a family favorite that’s both satisfying and fun to make.
Quick Recipe Overview
| Prep Time: | 10 minutes |
|---|---|
| Cook Time: | 5 hours |
| Total Time: | 5 hours 10 minutes |
| Servings: | 6 |
| Course: | Main Course |
| Cuisine: | Mexican-Inspired |
| Method: | Slow Cooker |
| Difficulty: | Easy |
Why You’ll Love This Recipe
- Effortless crockpot meal: Just layer, set, and forget – it’s that easy.
- Perfect for taco lovers: All your favorite taco fillings in creamy casserole form.
- Feeds a crowd: Ideal for parties, potlucks, or meal prep.
- Kid-approved: Mild spice and cheesy goodness make it family-friendly.
- Customizable: Easily switch up the protein or add veggies.
Taco Crock Pot Hashbrown Casserole
- Total Time: 5 hours 10 minutes
- Yield: 6 servings 1x
Description
This Taco Crock Pot Hashbrown Casserole combines cheesy, creamy hashbrowns with classic taco flavors for the ultimate slow cooker comfort meal. Perfect for Taco Tuesday or busy weeknights!
Ingredients
- 1 lb (450g) ground beef (or ground turkey)
- 1 packet (1 oz) taco seasoning
- 1 bag (30 oz) frozen hashbrowns (shredded or diced)
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheddar cheese (divided)
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped green onions (optional, for garnish)
- 1/4 cup chopped cilantro (optional, for garnish)
- Tortilla chips (for serving, optional)
Instructions
1. In a skillet over medium-high heat, brown the ground beef until cooked through. Drain excess fat.
2. Stir in taco seasoning and 1/4 cup of water. Simmer for 2–3 minutes, then remove from heat.
3. Spray crockpot with nonstick spray. Layer frozen hashbrowns on the bottom, followed by taco-seasoned beef.
4. Add diced tomatoes with green chilies, black beans, and frozen corn. Spread evenly.
5. In a bowl, mix sour cream, milk, and 1 cup shredded cheddar cheese. Pour over the layered ingredients.
6. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until hot and bubbly.
7. About 30 minutes before serving, sprinkle remaining cheese on top. Cover until melted.
8. Garnish with green onions and cilantro. Serve with tortilla chips if desired.
Notes
Substitute ground turkey or chicken for a lighter version.
Add cream cheese for extra creaminess.
Use dairy-free cheese and sour cream for a vegan-friendly option.
Drain beans and tomatoes well to avoid excess liquid.
Store leftovers in the fridge for up to 3 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl (1½ cups)
- Calories: 430
- Sugar: 5g
- Sodium: 830mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Ingredients
- 1 lb (450g) ground beef (or ground turkey)
- 1 packet (1 oz) taco seasoning
- 1 bag (30 oz) frozen hashbrowns (shredded or diced)
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheddar cheese (divided)
- 1 cup sour cream
- ½ cup milk
- ¼ cup chopped green onions (optional, for garnish)
- ¼ cup chopped cilantro (optional, for garnish)
- Tortilla chips (for serving, optional)
Ingredient Tips Table
| Ingredient | Tip Example |
|---|---|
| Ground beef | Swap for ground turkey or chicken for a lighter option. |
| Hashbrowns | Use shredded or diced-both create a creamy texture. |
| Taco seasoning | Use homemade seasoning to control salt and spice. |
| Cheddar cheese | Freshly shredded melts best and gives a creamier result. |
| Sour cream | Substitute with Greek yogurt for extra protein. |
Step-by-Step Instructions
- Cook the Ground Beef:
Heat a skillet over medium-high heat. Brown ground beef until fully cooked, breaking it apart with a spoon. Drain excess fat. Stir in taco seasoning and ¼ cup of water. Simmer for 2–3 minutes, then remove from heat. - Layer the Ingredients in the Crock Pot:
Spray the inside of your crockpot with nonstick spray. Add the frozen hashbrowns as the base, followed by the taco-seasoned beef. Layer in the drained diced tomatoes with green chilies, black beans, and frozen corn. Spread evenly. - Prepare the Creamy Mixture:
In a mixing bowl, combine sour cream, milk, and 1 cup of shredded cheddar cheese. Pour this creamy mixture evenly over the casserole layers in the crockpot. - Cook in the Crock Pot:
Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the casserole is hot and the hashbrowns are tender. - Add the Final Cheese Layer:
About 30 minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese on top. Continue cooking until melted and bubbly. - Serve:
Scoop the casserole into bowls, garnish with chopped green onions and cilantro, and serve with tortilla chips for a crunchy finish.
Helpful Tips
- Always drain tomatoes and beans well to prevent excess liquid.
- For extra creaminess, stir in a few tablespoons of cream cheese before cooking.
- Spice it up with jalapeños or hot sauce if you like heat.
- Let the casserole rest for 10 minutes before serving-it thickens beautifully.
Expert Tips for the Best Results
- Use freshly shredded cheese: Pre-shredded cheese can become grainy when melted.
- Keep the lid closed: Opening the crockpot can increase cooking time.
- Balance the flavors: Add lime juice or cilantro at the end for a bright finish.
- Make it a meal: Serve with a green salad or roasted vegetables on the side.
Recipe Variations
- Vegetarian Version: Skip the meat and add extra beans or sautéed peppers and zucchini.
- Spicy Southwest Casserole: Mix in chipotle powder or diced jalapeños.
- Loaded Nacho Style: Top with crushed tortilla chips and drizzle with taco sauce before serving.
- Cheesy Chicken Taco Bake: Use shredded chicken instead of beef for a new twist.
Make Ahead & Freezer Tips
Prepare and layer everything in the crockpot insert the night before, cover, and refrigerate. When ready to cook, simply set it in the slow cooker and start. To freeze, let the casserole cool completely, then store in airtight containers for up to 2 months. Reheat in the oven or microwave until hot.
Serving Suggestions
Serve your taco hashbrown casserole with tortilla chips, guacamole, or fresh pico de gallo. It also pairs well with a simple side salad or Mexican-style rice for a full meal.
If you love creamy, cheesy comfort food with a little kick, you’ve got to try my Spicy Southern Cheesy Chicken Spaghetti Casserole. It’s a rich, flavorful Southern-inspired dish loaded with tender chicken, melted cheese, and a touch of spice – the perfect cozy dinner to add to your weeknight rotation.
Pairing Ideas
Pair this dish with a refreshing lime spritzer, iced tea, or a chilled Mexican beer like Corona or Modelo.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot. If reheating in the oven, cover with foil to keep it moist.
Frequently Asked Questions (FAQs)
1. Can I use fresh potatoes instead of frozen hashbrowns?
Yes, but shred or dice them thinly for even cooking.
2. Can I make this dairy-free?
Yes, use dairy-free cheese and sour cream alternatives.
3. Can I make this ahead of time?
Absolutely! Assemble it the night before, refrigerate, and cook the next day.
4. Can I use a different meat?
Yes, ground turkey, chicken, or even crumbled tofu work great.
5. Can I bake this instead of using a slow cooker?
Yes, bake at 350°F for 40–45 minutes in a 9×13 dish until bubbly and golden.
6. How do I thicken the casserole?
If too liquidy, uncover and cook on high for the last 20 minutes to evaporate excess moisture.
7. Is this freezer-friendly?
Yes! Cool completely before freezing in airtight containers.
Nutrition Info
| Serving Size: | 1 bowl (approx. 1½ cups) |
|---|---|
| Calories: | 430 kcal |
| Protein: | 25g |
| Carbohydrates: | 28g |
| Fat: | 26g |
| Saturated Fat: | 12g |
| Unsaturated Fat: | 11g |
| Cholesterol: | 90mg |
| Sodium: | 830mg |
| Fiber: | 4g |
| Sugar: | 5g |
Nutrition values are estimates and may vary based on ingredients used.
Author’s Note
Hola! This Taco Crock Pot Hashbrown Casserole takes me back to cozy family dinners where comfort and flavor meet convenience. It’s hearty, cheesy, and filled with everything I love about Mexican food-with the added bonus of being slow-cooked to perfection.
Final Thoughts
This Taco Crock Pot Hashbrown Casserole is the perfect blend of creamy comfort and bold taco flavor. It’s a crowd-pleaser you’ll want to make again and again.
