Crockpot Taco Hash Brown Casserole
Crockpot Taco Hash Brown Casserole
If you’re looking for a hearty, easy, and family-approved dinner that practically cooks itself—this Crockpot Taco Hash Brown Casserole is it. I throw this together anytime I know I’ll be out for a few hours and want dinner hot and ready when I walk in the door. It’s especially perfect for busy weeknights, game days, or cozy weekends. Just toss everything in the slow cooker and let it do the work for you!
My family loves this one. It’s got all the flavors of taco night packed into a cheesy, comforting casserole—and yes, the kids always go back for seconds. Plus, it’s easy to customize with whatever you have on hand. You can even switch up the hash browns (shredded or cubed both work great!).
And if you love this one, be sure to check out my oven-baked Taco Hashbrown Casserole, this super popular Taco Tater Tot Casserole, or my nostalgic favorite Cheesy French Onion Hamburger Casserole—they all have that same warm, comforting vibe.
Why You’ll Love This Recipe
- Dump-and-go convenience
- Great for meal prepping or busy evenings
- Kid-friendly and full of flavor
- Totally customizable
- Budget-friendly and filling
Ingredients You’ll Need
- 1.5 lbs ground beef – Cooked and drained
- 1.5 packets (about 3 tablespoons) taco seasoning – Divided
- 1/4 cup water – For seasoning the beef
- 26 oz bag of frozen hash browns – Shredded or cubed, partially thawed
- 1 cup salsa – Use your favorite
- 2 cups shredded cheese – I used a mix of sharp cheddar and pepper jack
- 1 can (10.5 oz) cream of mushroom soup – For that creamy texture
- 1/2 cup sour cream – Adds creaminess and tang
- Additional 2 cups shredded cheese – For topping
- Optional Toppings: diced tomatoes, sliced black olives, jalapeños, sour cream, hot sauce, green onions, crushed tortilla chips, or avocado
Instructions
Start by browning 1½ pounds of ground beef in a skillet over medium heat. Once fully cooked, drain off the excess grease. Add about 1 packet (roughly 2 tablespoons) of taco seasoning and ¼ cup of water to the skillet. Stir well and let it simmer for a few minutes so the flavors can blend.
Lightly grease the inside of your slow cooker (optional but helpful for cleanup). Add a 26 oz bag of partially thawed frozen hash browns—shredded or cubed both work perfectly. Top the hash browns with the seasoned beef, 1 cup of salsa, 2 cups of shredded cheese, 1 can of cream of mushroom soup, ½ cup of sour cream, and about another ½ packet (or 1 tablespoon) of taco seasoning. Mix everything together right in the crockpot until well combined.
Cover and cook on LOW for 4 hours, or on HIGH for about 2 to 2½ hours if you’re short on time. You’ll know it’s ready when the mixture is hot and bubbly. During the last 30 minutes of cook time, sprinkle another 2 cups of shredded cheese over the top, cover, and let it melt.
Once the cheese is melted and everything’s hot, spoon it into bowls and serve with your favorite taco toppings. We love fresh tomatoes, olives, jalapeños, sour cream, and hot sauce, etc.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Crockpot Taco Hash Brown Casserole
Ingredients
- 1.5 to 2 lbs Ground Beef or any type of ground meat you like
- 3 tbsp Taco Seasoning divided in half
- 1/4 Cup Water for the taco meat
- 26 oz Bag of Frozen Shredded Hash Browns, partially thawed
- 1 Cup Salsa Store bought or homemade
- 4 Cups Shredded Cheese, divided in half I used sharp cheddar and pepper jack
- 10.5 oz Can of Cream of Chicken Soup
- 1/2 Cup Sour Cream
- Optional toppings such as tomatoes, jalapenos, lettuce, olives, sour cream, hot sauce, etc
Instructions
- In a skillet over medium heat, brown the ground beef. Drain excess grease.
- Add 1 packet (2 tbsp) of taco seasoning and ¼ cup water. Simmer a few minutes.
- In a crockpot, add hash browns. Add beef, salsa, 2 cups cheese, soup, sour cream, and remaining seasoning. Mix well.
- Cover and cook on LOW for 4 hours or HIGH for 2–2½ hours.
- Sprinkle 2 cups cheese on top during the last 30 minutes. Serve with favorite toppings if you like. Enjoy!
Notes
Recipe Tips & Variations
- Customize it: Add in a can of black beans, corn, green chiles, or even bell peppers for extra flavor and texture.
- Hash brown swap: Frozen cubed hash browns work just as well as shredded—use whatever you have!
- Make it spicy: Use hot salsa, pepper jack cheese, or extra jalapeños for some heat.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat in the microwave or in a covered dish in the oven at 350°F until warmed through.
Do you think that someone could prep the ingredients and then freeze them? Or prep it, crockpot it, and freeze it?
Yes, this is a great meal to freeze!
Can we use fresh diced potatoes instead of frozen?
You sure can!
If using diced fresh potatoes, do we cook it the same way/time? Or boil the potatoes first?
You would cook it the same way using fresh potatoes!