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Crockpot Taco Hashbrown Casserole

Crockpot taco hashbrown casserole with layers of seasoned taco beef and tender, cheesy hashbrowns. Slow-cooked until cooked through, then finished with a melty cheese top for a hearty Tex-Mex main dish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Taco meat and casserole base
  • 1.5 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 0.5 cup water
  • 32 oz frozen shredded hashbrowns Thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 1 cup shredded Mexican cheese blend Divided
  • 0.5 cup salsa
  • 0.25 tsp garlic powder
  • 1 sour cream For topping
  • 1 sliced jalapeños For topping
  • 1 fresh cilantro For topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and season the beef
  1. Heat a skillet over medium-high heat and brown the ground beef, then drain excess fat.
  2. Add taco seasoning and water to the skillet and simmer for 2 minutes until absorbed.
Mix the casserole filling
  1. In a large bowl, whisk together cream of chicken soup, sour cream, green chiles, salsa, and garlic powder until smooth.
  2. Stir in thawed hashbrowns, seasoned taco meat, and half the shredded cheese until evenly combined.
Slow-cook and finish with cheese
  1. Grease a slow cooker, pour in the mixture, and spread evenly.
  2. Cook on low for 5–6 hours or high for 3 hours, until the hashbrowns are cooked through.
  3. Sprinkle the remaining cheese over the top, cover, and cook on high for 10–15 minutes until melted.
Serve
  1. Serve hot with sour cream, sliced jalapeños, and fresh cilantro on top.

Notes

Pro tip: use thawed hashbrowns so the casserole cooks evenly in the slow cooker; if your hashbrowns look extra wet, let them sit in the fridge while you brown the beef. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave or oven until hot. Freezing: yes, freeze in portions up to 2 months and thaw overnight in the fridge. For a lighter swap, use reduced-fat sour cream and reduced-fat Mexican cheese blend.