Crock Pot Taco Hash Brown Casserole
A cheesy, comforting slow-cooker casserole combining seasoned ground beef, frozen hash browns, and melty cheddar for an effortless family favorite. Toss in salsa and sour cream for creaminess, then top with fresh garnishes for brightness.
Equipment
- 5–6 quart slow cooker
Ingredients
Casserole:
- 1 pound ground beef
- 1 1 oz packet low-sodium taco seasoning
- 1/3 cup water
- 1 32 ounce bag diced frozen hash brown potatoes
- 1 10.5 ounce can condensed cheddar cheese soup
- 2 cups shredded Mexican cheese blend divided
- 1/2 cup sour cream
- 1/2 cup mild salsa
- 2 tablespoons chopped parsley optional
Toppings:
- diced tomatoes for serving, optional
- extra sour cream for serving, optional
- sliced green onions for serving, optional
Instructions
- Gather your ingredients and have the slow cooker ready.
Casserole:
- Heat a skillet over medium and cook the ground beef, breaking it into small pieces, until browned and no longer pink, about 7 minutes. Drain off excess fat.
- Return the skillet to the stove, stir in the taco seasoning and water, and let the mixture simmer briefly—about 1–2 minutes—so the seasoning dissolves and coats the meat.
- Transfer the seasoned beef to the slow cooker.
- Add the frozen hash browns, condensed cheddar soup, 1 cup of the shredded cheese blend, the sour cream, and salsa to the slow cooker. Stir until the ingredients are evenly combined.
- Scatter the remaining 1 cup of shredded cheese over the top.
- Cover and cook on High for 3–4 hours or on Low for 4–6 hours, until the potatoes are fork-tender and the casserole is heated through.
- If desired, sprinkle chopped parsley over the finished casserole for a touch of color.
To Serve:
- Spoon portions onto plates and top with diced tomatoes, a dollop of extra sour cream, and sliced green onions before serving.