Can I use fresh potatoes instead of frozen hashbrowns?

Yes, but you’ll need to shred them and squeeze out excess moisture using a kitchen towel. Keep in mind that fresh potatoes may require a slightly longer cooking time.

Can I make this casserole ahead of time?

Absolutely! You can assemble the ingredients the night before and store the crock pot insert in the fridge. Just remember that cooking time may be slightly longer since the ingredients will be cold.

What can I use instead of cheddar cheese soup?

You can substitute it with cream of mushroom soup, nacho cheese soup, or a mix of sour cream and shredded cheese for a richer texture.

Can I bake this casserole instead of using a crock pot?

Yes! Preheat the oven to 375°F and bake for 45-50 minutes until the top is golden and bubbly.

Easy Taco Crock Pot Hashbrown Casserole

Name: Easy Taco Crock Pot Hashbrown Casserole
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 lb ground beef; 2 cloves garlic, minced; 1 oz packet taco seasoning; 10.5 oz cheddar cheese soup; 30 oz frozen shredded hashbrowns; 2 cups shredded taco-style cheese, divided

Description

This Taco Crock Pot Hashbrown Casserole is a hearty, cheesy, and flavorful one-pot meal perfect for busy weeknights. With bold taco flavors, crispy hashbrowns, and melty cheese, this dish is an easy, beginner-friendly comfort food that the whole family will love.

Ingredients

Scale

1 lb ground beef
2 cloves garlic, minced
1 oz packet taco seasoning
10.5 oz cheddar cheese soup
30 oz frozen shredded hashbrowns
2 cups shredded taco-style cheese, divided

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Instructions

Brown the Beef: In a large skillet over medium heat, cook the ground beef with minced garlic until browned and fully cooked. Drain any excess grease to prevent a greasy casserole.
Combine Ingredients: In a large mixing bowl, add the cooked beef, taco seasoning, cheddar cheese soup, and frozen hashbrowns. Stir well to ensure everything is evenly coated and the flavors are distributed.
Transfer to Crock Pot: Lightly grease a 6-quart crock pot and pour in the mixture. Spread it out evenly to ensure even cooking.
Add Cheese: Sprinkle half of the shredded cheese on top of the mixture. This will allow the cheese to melt into the casserole as it cooks.
Cook Until Done: Cover and cook on low for 4-5 hours or on high for 2-2.5 hours. The casserole is ready when the hashbrowns are tender, and the flavors are well blended.
Final Cheese Layer: About 30 minutes before serving, sprinkle the remaining shredded cheese on top. Cover and allow it to melt into the casserole for extra cheesiness.
Optional Broil: If your crock pot is oven-safe, place it under the broiler for 1-2 minutes to create a golden, bubbly cheese crust.

Notes

Keep the hashbrowns frozen before adding them to the slow cooker to maintain their texture.
To make this dish spicier, use spicy taco seasoning, add diced jalapeños, or use pepper jack cheese instead of taco-style cheese.
This casserole pairs well with avocado slices, sour cream, and salsa for extra flavor.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American, Tex-Mex

Nutrition

Serving Size: 1/6 of the casserole
Calories: 376 kcal
Sugar: 2g
Sodium: 1012mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 29g
Cholesterol: 72mg