Taco Crock Pot Hashbrown Casserole
This Taco Crock Pot Hashbrown Casserole is a cheesy, flavorful, and easy slow cooker meal perfect for busy weeknights. Made with taco-seasoned beef, hashbrowns, and creamy ingredients, it's a crowd-pleasing comfort food with simple prep and customizable options. Great for meal prep!
Ingredients
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 1 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 30 oz bag frozen hashbrowns shredded
- 1 cup salsa
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- Optional toppings: chopped green onions jalapeños, diced tomatoes, cilantro, avocado
Instructions
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess grease and stir in the taco seasoning.
- In a large bowl, mix together the cream of chicken soup, sour cream, salsa, milk, garlic powder, onion powder, salt, and black pepper.
- Shred the hash browns either by grating or dicing. Stir in the hashbrowns and 1 cup of shredded cheddar cheese, then fold in the cooked taco-seasoned beef.
- Transfer the mixture to a greased slow cooker and spread evenly.
- Cover and cook on low for 4 hours, or until the hashbrowns are tender and the casserole is bubbly.
- Sprinkle the remaining cup of cheddar cheese on top, cover, and cook for an additional 10 minutes until melted.
- Serve warm with your favorite toppings and enjoy!