Description
Crock Pot Taco Hash Brown Casserole is a creamy and hearty slow cooker dinner made with seasoned ground beef, potatoes, cheese, and taco flavors. Easy to prepare and perfect for family meals or cozy weeknights.
Ingredients
- 1 pound ground beef
- 1 ounce packet low-sodium taco seasoning
- 1/3 cup water
- 32 ounces Ore-Ida diced hash brown frozen potatoes
- 10.5 ounces condensed cheddar cheese soup
- 2 cups Mexican shredded cheese blend (divided)
- 1/2 cup sour cream
- 1/2 cup mild salsa
- 2 tablespoons chopped parsley (optional for garnish)
- Optional toppings: diced tomatoes, sour cream, sliced green onions
Instructions
1. In a skillet over medium heat, cook and crumble the ground beef for about 7 minutes until browned. Drain excess grease and return to the skillet.
2. Add taco seasoning and 1/3 cup water. Stir and simmer for 2 minutes.
3. Transfer the taco meat to a 5–6 quart slow cooker. Add frozen hash browns, cheddar cheese soup, 1 cup shredded cheese, sour cream, and salsa. Mix until combined.
4. Top with the remaining 1 cup of shredded cheese.
5. Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours until the potatoes are tender and the casserole is hot.
6. Sprinkle chopped parsley before serving and add optional toppings if desired.
Notes
Use low-sodium taco seasoning to control salt. Keep potatoes frozen before adding to the crock pot for the best texture. This recipe reheats well and can be made ahead. Serve with guacamole, salsa, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 3 hours 10 minutes
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 496
- Sugar: 4g
- Sodium: 817mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 95mg