When comfort food meets Tex-Mex flair, the result is a crowd-pleasing casserole that’s both effortless and deeply satisfying. This Taco Crock Pot Hashbrown Casserole is an ideal solution for busy weeknights, potlucks, or anytime you need a hearty, set-it-and-forget-it dish. With just a few pantry staples and minimal prep, this recipe transforms into a creamy, cheesy, and spicy one-pot wonder.
The slow cooker does all the heavy lifting here, melding the savory flavors of taco-seasoned beef, creamy soup, and melted cheddar into every bite. Shredded hashbrowns provide the perfect starchy base, absorbing all that rich, seasoned goodness without getting mushy. The inclusion of diced tomatoes with green chilies adds a slight kick, perfectly balancing the richness of the sour cream and cheese.
What really makes this casserole shine is its adaptability. Whether you’re feeding picky eaters or flavor seekers, it’s easy to tweak. Add black beans for heartiness, throw in crushed tortilla chips for texture, or top it off with fresh jalapeños for a spicy finish. Even the toppings can be customized—think avocado slices, salsa, or even a drizzle of lime crema.
This recipe yields enough to feed a small family generously, with the potential for leftovers that reheat beautifully. It’s a filling, no-fuss meal that lets the slow cooker do all the magic while you carry on with your day.
Servings and timing:
Yield: 6 servings
Total Time: 4 hours 15 minutes
Ingredients :
- 1 pound ground beef
- 1 packet taco seasoning
- 1 (10.5 oz) can cream of chicken soup
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel), undrained
- 1 (30 oz) bag frozen shredded hashbrowns
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Optional toppings: chopped green onions, extra cheese, diced avocado, jalapeños, or salsa
Instructions:
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