Description
This Taco Crock Pot Hashbrown Casserole is a hearty and comforting dish perfect for family meals or gatherings. Combining seasoned ground beef with creamy soups, shredded cheese, and flavorful vegetables layered over tender hashbrowns and slow-cooked to perfection, this casserole offers a delicious blend of Tex-Mex flavors with the convenience of a crock pot. It’s easy to prepare in advance and delivers a cheesy, savory meal that’s sure to please all ages.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 packet taco seasoning
- 1/2 cup water
Vegetables and Mix-ins
- 1 (32-ounce) bag frozen hashbrowns, thawed
- 1/2 cup chopped onions
- 1/2 cup diced green bell peppers
- 1 can (4 ounces) diced green chilies
Dairy and Canned Ingredients
- 2 cups shredded cheddar cheese (divided: 1 1/2 cups for mixture, 1/2 cup for topping)
- 1 can (10.75 ounces) condensed cream of chicken soup
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 cup sour cream
Seasoning
- Salt and pepper, to taste
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until it is browned thoroughly. Drain off any excess fat to keep the dish from becoming greasy.
- Season the Meat: Add the packet of taco seasoning and 1/2 cup water to the skillet with the browned meat. Stir well to combine and let it simmer for about 5 minutes to allow the flavors to meld. Then set aside.
- Prepare the Hashbrown Mixture: In a large mixing bowl, combine the thawed hashbrowns, 1 1/2 cups of shredded cheddar cheese, cream of chicken soup, cream of mushroom soup, sour cream, chopped onions, diced green bell peppers, and diced green chilies. Mix all ingredients thoroughly until well incorporated.
- Prepare the Crock Pot: Spray the inside of your crock pot with non-stick cooking spray to prevent the casserole from sticking.
- Layer the Casserole Bottom: Evenly spread half of the hashbrown mixture across the bottom of the crock pot, creating a solid base layer.
- Add the Seasoned Meat Layer: Spoon the seasoned ground beef over the hashbrown base, spreading it evenly to cover the entire surface.
- Top with Remaining Hashbrown Mixture: Spread the remaining hashbrown mixture over the layer of meat, covering it completely.
- Cook the Casserole: Cover the crock pot and cook the casserole on low for 6 to 8 hours, or alternatively on high for 3 to 4 hours, until thoroughly heated and flavors are well blended.
- Add Final Cheese Topping: About 30 minutes before the end of the cooking time, sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. Cover and allow the cheese to melt and become bubbly.
- Serve: Once the cheese is melted and bubbly, serve the casserole hot directly from the crock pot for a comforting and flavorful meal.
Notes
- For best results, thaw hashbrowns before mixing to ensure even cooking and texture.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery if preferred.
- Adding diced jalapeños will increase the heat if you like a spicier casserole.
- The casserole can be made a day ahead; store in the refrigerator and reheat in the crock pot on low before serving.
- Use low-fat sour cream and reduced-fat cheese for a lighter version.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
