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Crockpot Taco Hashbrown Casserole

  • Author: Chef Sophia
  • Total Time: 4–5 hours
  • Yield: 4–6 servings 1x

Description

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

Scale

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.

Notes

  1. Texture tip: For crispier edges, uncover the crockpot for the last 15 minutes of cooking.
  2. Make-ahead option: Assemble the ingredients in the crockpot insert the night before and refrigerate. Start cooking the next day.
  3. Storage: Keeps in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the microwave or oven.
  • Prep Time: 10 minutes
  • Cook Time: 4–5 hours (low) or 2–3 hours (high)
  • Category: Main Dish, Casserole
  • Method: Slow Cooking
  • Cuisine: American, Tex-Mex

Nutrition

  • Serving Size: 1 portion (about 1½ cups)
  • Calories: 420
  • Sugar: 3g
  • Sodium: 820mg
  • Fat: 27g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 95mg

Keywords: taco casserole, crockpot hashbrown casserole, cheesy taco bake, easy slow cooker dinner, creamy taco potatoes, comfort food

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Find it online: https://chefsophia.com/crockpot-taco-hashbrown-casserole/