Crockpot Taco Hashbrown Casserole

This Crockpot Taco Hashbrown Casserole is the ultimate comfort food creamy, cheesy, and full of taco flavor! With minimal prep and simple ingredients, this dump-and-go recipe makes dinner a breeze. Perfect for busy weeknights or cozy weekends, it combines the heartiness of hashbrowns with the bold spices of a taco for a dish that’s guaranteed to please everyone at the table.

Ingredients (Serves 4–6)

• 1 lb (450 g) ground beef or turkey
• 1 packet taco seasoning
• 1 cup chopped onion
• 2 cups frozen hashbrowns (shredded or diced)
• 1 can (10.5 oz / 300 g) cream of chicken soup or cream of mushroom soup
• 1 cup sour cream
• Salt and pepper, to taste
• 1 cup shredded cheese (optional for gratin)

Instructions

1. Cook the meat:
   In a skillet, brown the ground beef with chopped onion until fully cooked. Drain excess fat. Add taco seasoning and mix until well combined.
2. Mix in the crockpot:
   In the crockpot, combine the seasoned beef, frozen hashbrowns, cream of chicken (or mushroom) soup, and sour cream. Stir until everything is evenly mixed. Season with salt and pepper to taste.
3. Cook:
   • On low for 4–5 hours, or
   • On high for 2–3 hours, until hashbrowns are tender and the mixture is creamy.
4. Optional cheese topping:
   Sprinkle shredded cheese on top during the last 15–20 minutes of cooking. Cover until melted and golden.
5. Serve:
   Serve hot with your favorite toppings like guacamole, salsa, extra sour cream, or fresh cilantro.

Variation

• Spicy kick: Add diced jalapeños or bell peppers for an extra layer of flavor.
• Protein swap: Use ground turkey or chicken for a lighter take.
• Vegetarian option: Replace meat with black beans or lentils and use cream of mushroom soup.
• Cheesy bake finish: Transfer to a baking dish after slow cooking and broil for 5 minutes to get a bubbly, browned top.

Cooking Notes

• Texture tip: For crispier edges, uncover the crockpot for the last 15 minutes of cooking.
• Make-ahead option: Assemble the ingredients in the crockpot insert the night before and refrigerate. Start cooking the next day.
• Storage: Keeps in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven.

Serving Suggestions

• With toppings: Add diced tomatoes, avocado slices, or crushed tortilla chips for texture.
• As a meal base: Serve with a side salad or warm tortillas to make mini burritos.
• For brunch: Top with a fried egg for a hearty Tex-Mex breakfast.

Tips

• Use lean meat: Keeps the casserole rich but not greasy.
• Mix cheese types: Blend cheddar and Monterey Jack for a balanced flavor.
• Adjust consistency: If the mixture seems too thick, add a splash of milk or broth before cooking.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 4 hours (low) or 2.5 hours (high)
• Total Time: 4 hours 10 minutes

Nutritional Information (Per Serving)

• Calories: 410
• Protein: 23g
• Sodium: 670mg

Frequently Asked Questions

• Can I use fresh potatoes instead of frozen hashbrowns?
  Yes! Grate them fresh and squeeze out excess moisture before mixing.
• Can I make this in the oven instead?
  Yes. Mix all ingredients in a baking dish, cover with foil, and bake at 375°F (190°C) for 40–45 minutes.
• Is it freezer-friendly?
  Absolutely. Freeze after cooking, then thaw overnight and reheat until hot.
• Can I make it dairy-free?
  Use dairy-free sour cream and a vegan cream soup alternative.

Conclusion

Crockpot Taco Hashbrown Casserole is a hearty, flavor-packed meal that’s as easy as it is delicious. With creamy hashbrowns, seasoned beef, and melty cheese, it’s a guaranteed hit for taco lovers who crave comfort in every bite. Perfect for potlucks, family dinners, or whenever you want an effortless meal that delivers big flavor!

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