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Taco Crock Pot Hashbrown Casserole

A hearty and flavorful casserole featuring crispy hashbrowns, seasoned ground beef, and melty cheddar cheese, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag frozen hashbrowns
  • 1 pound ground beef or turkey Make sure it's halal-compliant if required
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup salsa
  • 1 can black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 small onion, chopped
  • 1 cup sour cream for serving
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large skillet over medium heat, cook the ground beef or turkey until fully browned. Drain any excess fat, if necessary. Add the taco seasoning and mix well to combine.
Assembly
  1. In your slow cooker, start layering your ingredients. First, spread half of the frozen hashbrowns across the bottom. Next, layer the seasoned meat mixture over the hashbrowns.
  2. Sprinkle diced onions, black beans, and corn over the meat layer. Pour salsa evenly across the top.
  3. Top the mixture with the remaining hashbrowns, ensuring they are evenly spread. Scatter the shredded cheddar cheese over everything, along with a sprinkle of salt and pepper.
Cooking
  1. Cover and set your slow cooker to low for 4 to 6 hours. You’ll know it’s done when the cheese is melted and bubbly.
  2. Once cooked through, give the casserole a good stir and serve it hot with a dollop of sour cream and any additional toppings you prefer.

Notes

For lighter options, consider using ground chicken or turkey. You can add fresh bell peppers or zucchini for more veggies. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat in the microwave or oven at 350°F (175°C) until warmed through.