Description

This Crockpot Taco Hashbrown Casserole is a hearty and flavorful dish perfect for busy days. Ground beef seasoned with taco spices is combined with creamy soup, sour cream, diced green chiles, and shredded hashbrowns, then slow cooked to perfection. Topped with melted Mexican cheese blend and fresh garnishes like jalapeños and cilantro, it makes a comforting and satisfying meal that’s easy to prepare and sure to please the whole family.

Ingredients

Scale

Meat and Seasoning

1.5 lb ground beef
1 packet (1 oz) taco seasoning
0.5 cup water
0.25 tsp garlic powder

Main Components

1 bag (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
0.5 cup salsa
2 cup Mexican cheese blend, divided

Toppings

0.25 jalapeños, sliced
0.25 cup fresh cilantro

Instructions

Brown and season the taco meat: In a skillet over medium-high heat, brown the ground beef until it is no longer pink. Drain any excess fat. This ensures a flavorful and evenly cooked base layer for the casserole.
Simmer with taco seasoning: Add the taco seasoning packet and water to the skillet with the browned beef. Reduce heat to a simmer and cook for about 2 minutes, stirring until the seasoning is fully absorbed and coats the meat evenly.
Mix the creamy base: In a large bowl, whisk together the cream of chicken soup, sour cream, diced green chiles, salsa, and garlic powder until the mixture is smooth and uniform in color.
Combine hashbrowns and meat: Stir the thawed shredded hashbrowns, seasoned taco meat, and half of the Mexican cheese blend into the creamy mixture. Mix gently until the hashbrowns are moistened and cheese is evenly distributed without overmixing.
Assemble in slow cooker: Grease the inside of your slow cooker. Pour the hashbrown mixture into the slow cooker and spread it out evenly. Press the top lightly to ensure an even cook throughout the casserole.
Cook low and slow: Cover and cook on the low setting for 5 to 6 hours. Check intermittently after 5 hours to ensure the hashbrowns are soft in the center and the casserole has a cohesive texture.
Add cheese topping and finish: Sprinkle the remaining Mexican cheese blend evenly over the top of the cooked casserole. Cover and increase the slow cooker heat to high for 10 to 15 minutes, allowing the cheese to melt and form a bubbly, slightly browned top layer.
Serve with fresh toppings: Garnish the casserole with sliced jalapeños, fresh cilantro, and additional sour cream if desired. Add these toppings just before serving to maintain their vibrant flavor and texture.

Notes

Ensure to thaw the hashbrowns fully before mixing to avoid excess moisture in the casserole.
If cream of chicken soup is unavailable, cream of mushroom can be used as a substitute for a different flavor profile.
You can customize toppings based on preference, such as adding diced tomatoes or avocado slices.
Cooking times may vary slightly depending on slow cooker model and size.
For a spicier casserole, add extra jalapeños or a dash of hot sauce into the mixture.

Prep Time: 20 minutes
Cook Time: 5 hours 0 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Mexican-American

Keywords: taco casserole, crockpot casserole, hashbrown casserole, slow cooker recipes, Mexican ground beef casserole