This Taco Crock Pot Hashbrown Casserole is a fun, creamy dish packed with tasty taco flavors! Imagine fluffy hashbrowns mixed with cheese, beans, and your favorite taco spices.
I love making this in the morning and letting it cook all day. It fills the house with such a delicious smell! Serve it with some fresh salsa on top, and you’re all set for a cozy meal.
Key Ingredients & Substitutions
Frozen Hashbrowns: They are the base for this casserole. If you prefer fresh potatoes, you can dice and parboil them. However, the convenience of frozen hashbrowns saves time.
Ground Beef or Turkey: I usually opt for ground turkey for a leaner option. If you’re vegetarian, try crumbled tempeh or lentils for a hearty texture.
Taco Seasoning: I love using store-bought packets because they are quick and easy. For a custom touch, you can mix your own with chili powder, cumin, garlic powder, and paprika.
Diced Tomatoes with Green Chilies: These add a great kick! If you want less spice, go for regular diced tomatoes or add a few fresh chiles instead.
Black Beans: They add protein and creaminess. If you’re looking for a change, kidney beans or pinto beans work too!
Cheddar and Mexican Cheese Blend: Cheddar is my go-to choice for this dish. For a twist, try pepper jack for extra heat or switch with a non-dairy cheese to make it vegan.
How Do I Ensure My Casserole Is Cooked Perfectly?
The cooking time and temperature matter a lot in this recipe. Using a crock pot gives you the ease of cooking without constant checking. Here are tips to get it just right:
- Layering is key. Start with half of the hashbrowns for even cooking.
- Cook on low for 6-7 hours for best flavor infusion, or opt for high for 3-4 hours if you’re short on time.
- Check the center toward the end of cooking; it should be hot and the cheese melted. Let it rest for a few minutes before diving in!
How to Make Taco Crock Pot Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 bag (30 oz) frozen hashbrowns
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 2 cups shredded cheddar cheese
- 1 cup shredded Mexican cheese blend
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- Salt and pepper to taste
How Much Time Will You Need?
This delicious casserole will take about 20 minutes to prepare and about 6-7 hours to cook on low (or 3-4 hours on high) in the crock pot. It’s a perfect easy meal for busy days—just prep it and let the slow cooker do the work!
Step-by-Step Instructions:
1. Cook the Meat:
Start by heating a skillet over medium heat. Add your ground beef or turkey and cook it until it’s nicely browned. If there’s any excess fat, drain it off to keep your casserole from being too greasy. Then, stir in the taco seasoning and mix it well. Once combined, remove the skillet from the heat and set it aside.
2. Prepare the Hashbrowns Mixture:
In a large bowl, combine the frozen hashbrowns, undrained diced tomatoes, black beans, corn, chopped onion, and chopped bell pepper. Season with salt and pepper to taste. Mix everything together until it’s well blended.
3. Layer in the Crock Pot:
Grease your crock pot to prevent sticking. Start layering by placing half of the hashbrown mixture at the bottom of the pot. Then, add the cooked taco meat on top of that layer. Sprinkle 1 cup of shredded cheddar cheese over the meat. Follow up with the remaining hashbrown mixture, then top it off with the other cup of cheddar cheese and the Mexican cheese blend.
4. Cook and Serve:
Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours. You’ll know it’s done when the hashbrowns are cooked through and the cheese is melted and bubbly. Once cooked, let it sit for a few minutes before serving. Enjoy your warm casserole topped with sour cream, chopped green onions, or jalapeños if you like a bit of heat!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes, you can use fresh potatoes instead of frozen hashbrowns! Peel and cube about 4-5 medium potatoes and parboil them for 10-15 minutes until slightly tender. Drain and mix them into the casserole as you would with hashbrowns.
What Can I Substitute for Ground Beef or Turkey?
If you’re looking for alternatives, you can use ground chicken, plant-based meat, or even crumbled tofu for a vegetarian option. Just ensure that you season it well with the taco seasoning for the best flavor!
Can I Make This Ahead of Time?
Absolutely! You can assemble the casserole in the crock pot and refrigerate it overnight before cooking. Just make sure to adjust the cooking time if it starts from a colder temperature – it may need a little extra time to cook through fully.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or in a skillet over low heat, adding a splash of water if needed to prevent drying out. Enjoy it as a quick lunch or dinner!
