Irresistible 5-Ingredient Taco Crock Pot Hashbrown Casserole Magic
A hearty and easy-to-make casserole combining tacos and hashbrowns in a crock pot.
- Prep Time: 15 mins
- Cook Time: 4 hours
- Total Time: 4 hours 15 mins
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-American
- Diet: Low Lactose
Ingredients
Scale
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 bag (30 oz) frozen shredded hashbrowns
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/4 cup water
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Add taco seasoning and water to the beef. Simmer for 5 minutes.
- In a large bowl, mix cream of chicken soup and sour cream.
- Add hashbrowns, diced onion, and bell pepper to the bowl. Stir to combine.
- Layer half the hashbrown mixture in the crock pot, followed by half the beef mixture and half the cheese. Repeat layers.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Serve warm with optional toppings like salsa or avocado.
Notes
- You can substitute ground turkey for a leaner option.
- For extra spice, add diced jalapeños.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg