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Crockpot Taco Hashbrown Casserole

Crockpot taco hashbrown casserole combines seasoned ground beef, tender hash browns, and creamy salsa in an easy slow cooker meal. A melted Mexican-blend cheese topping finishes each hearty serving.
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Prep Time 20 minutes
Cook Time 5 hours 20 minutes
Resting time 10 minutes
Total Time 5 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, finely diced
  • 1 packet (1 oz) taco seasoning
  • 0.25 cup water
  • 1 bag (30 oz) hash brown potatoes frozen, shredded
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup salsa
For the topping
  • 2 cups Mexican-blend cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

Make the casserole
  1. Lightly coat the inside of a 6-quart slow cooker with the vegetable oil.
  2. In a large skillet over medium-high heat, cook the ground beef and onion for 7-9 minutes, breaking up the beef, until browned and the beef reaches 160°F.
  3. Drain excess fat.
  4. Stir the taco seasoning and water into the beef mixture until combined.
  5. In a large bowl, stir together the hash browns, cream of chicken soup, sour cream, and salsa.
  6. Fold in the beef mixture.
  7. Transfer the mixture to the slow cooker.
  8. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until the hash browns are tender and the center reaches 165°F.
Add the topping
  1. Sprinkle the cheese evenly over the casserole.
  2. Cover and cook on the same setting for 15-20 minutes until the cheese is melted.
  3. Turn off the slow cooker.
  4. Let the casserole stand uncovered for 10 minutes before serving.

Notes

For the best texture, drain excess fat from the beef before mixing it into the casserole. Refrigerate leftovers for 3-4 days; freezer-friendly. For a lighter swap, use ground turkey instead of ground beef.