A warm, cheesy, crowd-pleasing comfort meal that practically cooks itself. Crockpot Taco Hashbrown Casserole combines seasoned ground beef, tender hashbrowns, melty cheese, and bold taco flavors—all slow-cooked into one hearty dish. Perfect for busy weeknights, potlucks, or cozy weekends.
🛒 Ingredients
1 lb (450 g) ground beef
1 small onion, finely chopped
1 packet taco seasoning (or 2 tbsp homemade)
1 can (10 oz / 284 g) diced tomatoes with green chilies, undrained
1 bag (20–24 oz / 600–700 g) frozen shredded hashbrowns, thawed
1 can (10.5 oz / 300 g) cream of chicken or cream of mushroom soup
1 cup (240 ml) sour cream
2 cups (200 g) shredded cheddar or Mexican blend cheese
1/2 cup (120 ml) milk
Salt and pepper to taste
Optional toppings: green onions, cilantro, jalapeños, avocado, salsa
🔪 Instructions
1. Brown the Meat
In a skillet over medium heat, cook the ground beef and chopped onion until browned.
Drain excess grease.
Stir in taco seasoning and diced tomatoes with chilies. Simmer for 2–3 minutes.
2. Mix the Creamy Base
In a large bowl, combine cream soup, sour cream, milk, half of the shredded cheese, salt, and pepper.
Add thawed hashbrowns and mix until coated.
3. Assemble in the Crockpot
Lightly grease your slow cooker.
Spread half of the hashbrown mixture on the bottom.
Add the beef mixture evenly.
Top with the remaining hashbrown mixture.
4. Slow Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until hot and tender.
5. Add Final Cheese
Sprinkle remaining cheese over the top during the last 20–30 minutes of cooking.
Cover until melted and bubbly.
🌟 Tips for the Best Crockpot Taco Hashbrown Casserole
Thaw hashbrowns first to avoid excess moisture.
Use lean ground beef or ground turkey for a lighter version.
Add black beans or corn for extra texture and flavor.
Want heat? Mix in cayenne pepper or diced jalapeños.
For a crispy top, transfer to an oven-safe dish and broil for a few minutes after cooking.
🥗 Serving Ideas
Top with sour cream, salsa, or guacamole
Serve with a fresh green salad or tortilla chips
Pair with Mexican rice or roasted vegetables
🧊 Storage & Reheating
Refrigerate: Up to 4 days in an airtight container
Freeze: Up to 2 months
Reheat: Microwave or warm in the oven at 350°F (175°C) until heated through