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Crockpot Taco Hashbrown Casserole

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 30 ounces frozen diced hash browns
  • 1 can cheddar cheese soup
  • 1 cup sour cream
  • 1½ cups salsa
  • 2 cups shredded Mexican blend cheese

Method
 

  1. Step 1: Brown The Beef
    Cook ground beef in a skillet over medium heat until browned, about 6–7 minutes.
    Drain excess grease.
    Stir in taco seasoning with a small splash of water and cook another minute.
    Your kitchen should smell like taco night right about now.
  2. Step 2: Mix Everything Together
    In a large bowl (or directly in the crockpot if you prefer fewer dishes), combine:
    Seasoned beef
    Frozen hash browns
    Soup
    Sour cream
    Salsa
    1½ cups cheese
    Optional beans or corn
    Stir until coated.
    Not perfectly. Just evenly enough.
  3. Step 3: Transfer To Slow Cooker
    Grease the crockpot lightly.
    Add mixture.
    Top with remaining cheese.
    Cover.
  4. Step 4: Cook Low And Slow
    Cook:
    LOW for 4–5 hours
    OR
    HIGH for 2½–3 hours
    Potatoes should be tender.
    Cheese should be melted.
    Edges may get slightly golden in spots—that’s a good thing.
  5. Step 5: Add Toppings And Serve
    Now have fun with it.
    Top bowls with:
    Sour cream
    Avocado
    Cilantro
    Tortilla strips
    It turns dinner into almost a taco bar.
    And people love building their own plates.