Taco Crock Pot Hashbrown Casserole Aunt Lou
This delicious Taco Crock Pot Hashbrown Casserole recipe is super simple and really delicious! It is sure to be a family favorite with its cheesy, hearty, and comforting flavors, perfect for any day.
Equipment
- 1 6-quart crock pot lightly greased
Ingredients
Main ingredients
- 1 lb ground beef browned and drained
- 2 cloves garlic minced
- 1 oz packet taco seasoning
- 10.5 oz cheddar cheese soup creamy and cheesy
- 30 oz frozen shredded hashbrowns kept frozen before cooking
- 2 cups shredded taco style cheese divided
- light cooking spray or butter to grease crock pot
- pinch salt and pepper optional, to taste
- chopped onion or peppers optional, for added flavor
- fresh cilantro for topping after cooking
Instructions
Instructions
- Brown your ground beef with garlic and drain the grease.
- In a large bowl, mix the beef with taco seasoning thoroughly.
- Stir in the cheddar cheese soup, frozen shredded hashbrowns, and half of the shredded taco cheese.
- Lightly grease a 6-quart crock pot with spray or butter, then pour in the mixture evenly.
- Top with the remaining shredded cheese, cover, and cook on low for 4-5 hours or high for 2-2.5 hours. Optionally, broil for 90 seconds to brown the cheese if oven-safe.
Notes
Serve warm with optional fresh salsa or sour cream. Leftovers store well in the refrigerator for 3-4 days or frozen up to 2 months.