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Taco Crock Pot Hashbrown Casserole

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A hearty, flavor-packed casserole that combines taco ingredients with hashbrowns, perfect for busy weeknights.

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

  1. Brown the beef in a large skillet over medium heat, seasoning with salt and pepper, and cook until browned (5-7 minutes), draining fat if necessary.
  2. Add the minced garlic and sauté for about a minute until fragrant.
  3. Mix in the taco seasoning with the garlic and beef, adding a splash of water. Let it simmer for a couple of minutes.
  4. Combine the cheddar cheese soup with the seasoned meat in a large bowl.
  5. Layer half of the frozen hashbrowns in the bottom of your greased crock pot, then pour half of the meat mixture over it, and sprinkle with a cup of shredded taco cheese. Repeat the layering process.
  6. Cook on low for 6-7 hours or high for 3-4 hours.
  7. Final cheese layer: In the last 30 minutes of cooking, sprinkle the remaining cheese on top and cover again.

Notes

Try adding sautéed bell peppers or jalapeño slices for variation. This casserole can be prepared ahead of time and stored in the fridge before cooking.

Nutrition

Keywords: casserole, taco, crock pot, comfort food, hashbrowns

Find it online: https://platefulkitchen.com/taco-crock-pot-hashbrown-casserole/