The Taco Crock Pot Hashbrown Casserole is the ultimate comfort food with a twist. Combining the flavors of tacos with the creamy texture of hashbrowns, this dish is both hearty and flavorful. It’s a perfect recipe for busy days when you need a “set-it-and-forget-it” meal. The slow cooker does all the work while you go about your day, and when you return, you have a delicious, warm meal ready to enjoy
Ingredients
- 1 lb (450g) ground beef (or ground turkey)
- 1 packet (1 oz) taco seasoning
- 1 bag (30 oz) frozen hashbrowns (shredded or diced)
- 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheddar cheese (divided)
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped green onions (optional, for garnish)
- 1/4 cup chopped cilantro (optional, for garnish)
- Tortilla chips (for serving, optional)
Instructions
1. Cook the Ground Beef:
In a skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart with a spoon. Drain any excess fat.
Stir in the taco seasoning and 1/4 cup of water. Simmer for 2-3 minutes until the seasoning is well mixed with the meat. Remove from heat.
2. Layer the Ingredients in the Crock Pot:
Spray the inside of your Crock Pot with nonstick cooking spray.
Add the frozen hashbrowns as the bottom layer.
Add the taco-seasoned ground beef on top of the hashbrowns.
Add the drained diced tomatoes with green chilies, black beans, and frozen corn. Spread evenly.
3. Prepare the Creamy Mixture:
In a medium bowl, mix together the sour cream, milk, and 1 cup of shredded cheddar cheese.
Pour the mixture evenly over the casserole ingredients in the Crock Pot.
4. Cook in the Crock Pot:
Cover the Crock Pot and cook on low for 4-5 hours or on high for 2-3 hours, until the casserole is hot and the hashbrowns are tender.
5. Add the Final Cheese Layer:
About 30 minutes before serving, sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Continue cooking until the cheese is melted and bubbly.
6. Serve:
Once done, spoon the casserole into bowls. Garnish with chopped green onions and cilantro if desired.
Serve with tortilla chips for extra crunch or as a side.
Notes
Meat Substitution: Ground turkey or chicken can be used instead of beef for a lighter version.
Vegetarian Option: Skip the meat and add extra beans or sautéed veggies like bell peppers or zucchini.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
Tips for Success
1. Don’t Overcook Since slow cookers vary, keep an eye on your casserole during the last hour of cooking. Overcooking can result in mushy potatoes, so check for tenderness earlier if needed.
2. Fresh or Frozen Potatoes While frozen hashbrowns work perfectly, you can also use freshly grated potatoes. If you choose to go fresh, be sure to squeeze out any excess moisture before mixing them into the casserole.
3. Stirring the Mixture It’s important to fully mix the ingredients before adding them to the crock pot to ensure an even distribution of flavors.
4. Crisping Up the Top For an extra-crispy top layer, you can transfer the casserole to a baking dish at the end and broil it in the oven for 3-5 minutes after cooking. This step is optional but adds a great texture contrast.
Serving Suggestions
The Taco Crock Pot Hashbrown Casserole is a meal on its own, but here are some great serving ideas to make it even more satisfying:
- Serve with a side salad: A simple side salad with lettuce, tomatoes, and avocado complements the richness of the casserole.
- Add some salsa or guacamole: Fresh salsa or homemade guacamole brings out the Mexican flavors.
- Top with crushed tortilla chips: Adding crunchy tortilla chips gives an extra textural element to each bite.
- Serve with tortillas: You can also spoon the casserole into soft tortillas for a taco-style meal.
Storing and Reheating
Storage
Store any leftover casserole in an airtight container in the refrigerator for up to 4 days.
Reheating
To reheat, place portions in the microwave and heat on medium power until warmed through, about 2-3 minutes.
Alternatively, you can reheat the casserole in the oven at 350°F (175°C) for about 15-20 minutes.
Freezing
This casserole also freezes well. To freeze, place individual portions in freezer-safe containers and store for up to 3 months.
To thaw, simply transfer to the refrigerator the night before and reheat as needed.
Conclusion
The Taco Crock Pot Hashbrown Casserole is a delicious, hearty, and satisfying dish that the whole family will love. The flavors of tacos combined with the comforting texture of hashbrowns make for an irresistible meal. Plus, it’s incredibly versatile, allowing you to adjust the ingredients based on what you have on hand or your personal preferences.
Whether you’re looking for an easy weeknight meal or something to impress guests at a potluck, this casserole is sure to become a favorite. The best part? The crock pot does all the work, so you can relax and enjoy!
FAQs
1. Can I make this casserole without meat?
Yes! You can easily omit the meat and replace it with beans or additional vegetables for a vegetarian version.
2. Can I use fresh hashbrowns instead of frozen?
Absolutely. Just be sure to squeeze out any excess moisture from fresh potatoes to prevent the casserole from becoming too watery.
3. Can I freeze the leftovers?
Yes, this casserole freezes well for up to 3 months. Just store individual portions in airtight containers.
4. What can I use instead of cream of chicken soup?
You can substitute it with cream of mushroom, cream of celery, or even a homemade version if you prefer.
5. How long can I keep leftovers in the fridge?
Leftovers can be stored in the fridge for up to 4 days.