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Crockpot Taco Hash Brown Casserole
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Crockpot Taco Hash Brown Casserole

This Crockpot Taco Hash Brown Casserole is an easy dump-and-go slow cooker meal loaded with taco flavor, cheese, and crispy hash browns. Perfect for busy nights!
Course Crockpot Meals, Dinner, Lunch, One Pot Meal
Cuisine American, Tex-Mex
Keyword Crockpot Meals, Crockpot Taco Hash Brown Casserole, Taco Casserole, Taco Hash Brown Casserole
Prep Time 10 minutes
Cook Time 4 hours
Servings 6

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.