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High protein taco casserole made with beans, cheese, and spices in a baking dish.

Taco Crock Pot Hashbrown Casserole

A hearty and comforting Taco Crock Pot Hashbrown Casserole made with seasoned beef, cheddar cheese soup, and shredded hashbrowns, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 420
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb ground beef Choose lean ground beef to cut down on extra fat.
  • 2 cloves garlic (minced) Freshly minced garlic recommended for flavor.
  • 1 oz packet taco seasoning Consider making your own for better control over spice levels.
  • 10.5 oz cheddar cheese soup Opt for low-fat version if desired.
  • 30 oz frozen shredded hashbrowns Use freshly frozen for best texture.
  • 2 cups shredded taco style cheese (divided) 1 cup for topping, 1 cup mixed into casserole.

Method
 

Preparation
  1. Brown your ground beef with minced garlic in a skillet over medium heat. Drain any excess fat.
  2. In a large bowl, combine the cooked beef, taco seasoning, cheddar cheese soup, and frozen hashbrowns. Mix well.
  3. Pour the mixture into a lightly greased 6-quart crock pot.
  4. Top with 1 cup of divided shredded taco cheese.
Cooking
  1. Cover and cook on low for 4-5 hours or high for 2-2.5 hours, until heated through and cheese is bubbly.
  2. For a crispy finish, place under a broiler on high for approximately 90 seconds to brown the cheese.

Notes

To save time, prepare the casserole ingredients ahead of time and store in the fridge overnight. You can also freeze leftovers for a quick meal later.