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Taco Crock Pot Hashbrown Casserole Recipe
Ben Carraoli

Taco Crock Pot Hashbrown Casserole Recipe

I have to tell you, the first time I made this Taco Crock Pot Hashbrown Casserole, it completely wowed me. It’s the ultimate comfort food—warm, cheesy, and packed with flavor. What I love most is how easy it is to toss all the ingredients together and let the crock pot do its magic. Whether it’s for a busy weeknight dinner or a cozy weekend meal, this recipe never disappoints.
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Total Time 4 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • ground beef – I prefer lean ground beef but you can swap with ground turkey or chicken for a lighter option. Cooking it until fully browned ensures great flavor.
  • low-sodium taco seasoning – Using low-sodium lets you control the salt especially since the soups already add some. Homemade seasoning works great too.
  • water – Helps the taco seasoning blend evenly into the meat.
  • Ore-Ida diced hash brown frozen potatoes – The small diced variety gives the perfect texture. Shredded potatoes can be used if you prefer a softer texture.
  • condensed cheddar cheese soup – Adds creamy cheesiness. You could substitute it with cream of chicken or homemade versions.
  • Mexican shredded cheese – I love freshly grated cheese for the best melt and flavor.
  • sour cream – Gives creaminess; can substitute with Greek yogurt or cream cheese if you like a tangy twist.
  • salsa – Mild salsa works well for families; spicy can add an extra kick.

Method
 

  1. Start by browning the ground beef in a skillet over medium heat. Break it into small pieces and cook for about 7 minutes until the juices run clear. Drain excess fat for a lighter casserole.
  2. Sprinkle taco seasoning over the cooked meat and add water. Let it simmer for 2 minutes so the flavors meld together nicely before transferring to the crock pot.
  3. Add the diced potatoes, cheddar soup, 1 cup of shredded cheese, sour cream, and salsa to the slow cooker. Mix everything until fully combined for an even flavor in every bite.
  4. Top with the remaining cheese and cover. Cook on high for 3-4 hours or on low for 4-6 hours, until the potatoes are tender and the cheese is melted to perfection.
  5. Sprinkle with parsley or your favorite toppings before serving. This adds a pop of color and a fresh taste to the creamy casserole.

Notes

  • I always use freshly grated cheese for the best melt.
  • Let the casserole rest for 10 minutes before serving to firm up slightly.
  • Taste and adjust salt after cooking, as the soups can add a lot of salt.
  • I like to add a few dashes of hot sauce for an extra zing.