If you’re looking for a flavorful and easy meal, Taco Crock Pot Hashbrown Casserole is it! This dish combines all the goodness of tacos with the comforting texture of hashbrowns. Perfect for family dinners or gatherings with friends, this casserole will quickly become a favorite.
Why Make This Recipe
This casserole is not only delicious but also incredibly simple to prepare. With just a few steps and minimal cleanup thanks to the crockpot, you can spend more time enjoying your meal with loved ones. It’s also versatile, so you can easily customize it to suit your taste. Whether it’s a busy weeknight or a cozy weekend, this casserole fits right in!
How to Make Taco Crock Pot Hashbrown Casserole
Ingredients:
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning mix
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 package (30 oz) frozen hash brown potatoes
- 2 cups shredded cheddar cheese
- Sliced green onions, for garnish (optional)
- Chopped fresh cilantro, for garnish (optional)
Directions:
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In a large skillet, cook the ground beef over medium heat until it is browned and cooked through. Drain any excess fat if needed.
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Stir in the taco seasoning mix, condensed cream of mushroom soup, sour cream, diced green chilies, black beans, and corn kernels. Mix well and let it cook for about 5 minutes, stirring occasionally.
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Spray the inside of your crockpot with nonstick cooking spray. Layer half of the frozen hash brown potatoes on the bottom of the crockpot.
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Spoon half of the ground beef mixture over the hash browns. Spread it evenly, then sprinkle half of the shredded cheddar cheese on top.
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Repeat the layers with the remaining hash browns, ground beef mixture, and shredded cheddar cheese.
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Cover the crockpot and cook on low for 4-6 hours. It’s ready when the potatoes are tender and the cheese is melted and bubbly.
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Once done, remove the lid and let the casserole cool slightly. Garnish with sliced green onions and chopped fresh cilantro if you like. Serve hot and enjoy!
How to Serve Taco Crock Pot Hashbrown Casserole
Serve this casserole straight from the crockpot for a warm and comforting meal. You can offer toppings like extra sour cream, avocado slices, or salsa for added flavor. It pairs well with a side salad or some tortilla chips for crunch.
How to Store Taco Crock Pot Hashbrown Casserole
If you have leftovers (if that’s even possible!), let the casserole cool completely. Transfer it to an airtight container and store it in the fridge for up to 3 days. You can also freeze it for up to 2 months. When you’re ready to eat, just reheat it in the oven or microwave until warmed through.
Tips to Make Taco Crock Pot Hashbrown Casserole
- Use lean ground beef to keep it healthier.
- You can swap the cheese for your favorite type or even use a dairy-free option if needed.
- If you want some added heat, consider adding jalapeños or using spicier taco seasoning.
Variation
Feel free to mix in other ingredients like bell peppers, corn, or even different beans according to your preference. You can also turn this into a breakfast casserole by adding scrambled eggs!
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Yes, you can! Just peel and dice the potatoes, then pre-cook them a bit before layering.
2. Is this dish gluten-free?
Check the labels for your taco seasoning and cream of mushroom soup, as some may contain gluten. Otherwise, you can use gluten-free versions.
3. How can I make it vegetarian?
You can replace the ground beef with a meat alternative or increase the amount of beans and veggies to fill it out.
