Taco Hashbrown Casserole in the crock pot

Here’s a full breakdown of your Taco Hashbrown Casserole in the crock pot!

Cook the Ground Beef: In a skillet over medium heat, cook the ground hamburger until fully browned. Drain any excess fat. Add taco seasoning, diced onion, and minced garlic. Stir to combine and cook for 2-3 more minutes until fragrant and the onions are softened.
Layer in the Crock Pot: In your slow cooker, add the frozen hashbrowns first. Then layer in the cooked beef mixture, followed by the diced tomatoes and green chiles.
Add Soups and Cream: Add the can of cheddar cheese soup and sour cream to the mixture. Stir gently to combine all ingredients.
Top with Cheese: Sprinkle the shredded cheese on top of everything.
Cook: Cover and cook on high for 2 hours or low for 4 hours. The casserole is ready when the hashbrowns are cooked through and the cheese has melted.

Add Vegetables: Toss in some bell peppers, corn, or black beans to add more flavor and texture.
Spice It Up: Use spicy taco seasoning or add sliced jalapeños for a spicy kick.
Use a Different Protein: Swap out ground hamburger for ground turkey, chicken, or even sausage for a different twist.
Change the Cheese: Use pepper jack cheese for an extra flavor boost or a blend of Monterey Jack and cheddar for a creamier texture.

Make it Creamier: Add an extra dollop of sour cream or even some cream cheese for a richer casserole.
Avoid Sogginess: Make sure to drain the tomatoes and green chiles well so the casserole doesn’t become too watery.
Make Ahead: You can prepare this the night before, storing it in the fridge before cooking. Just cook it on the day you want to eat it!
Serve It with Toppings: Garnish with cilantro, green onions, salsa, or guacamole for added flavor when serving.

Enjoy! This dish is a great comfort meal with minimal prep.