Irresistible Taco Crock Pot Hashbrown Casserole in 4 Hours
A hearty and easy-to-make casserole combining tacos and hashbrowns in a slow cooker for a flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- 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 can (4 oz) diced green chiles
Instructions
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Stir in taco seasoning and 1/4 cup water. Simmer for 5 minutes.
- In a bowl, mix cream of chicken soup and sour cream.
- Layer half the hashbrowns in the crock pot. Top with half the beef, half the soup mixture, and half the cheese.
- Repeat layers with remaining ingredients.
- Cover and cook on low for 4-5 hours or until hashbrowns are tender.
Notes
- For a spicier dish, use hot taco seasoning.
- Substitute ground turkey for a lighter version.
- Let sit for 10 minutes before serving for easier slicing.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg