Taco Hashbrown Casserole in the Crock Pot Recipe

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Ingredients:

1 pound Ground Beef
1 packet Taco Seasoning
1 Onion, finely chopped
2 cloves Garlic, minced
1 package (30 oz) Frozen Hashbrowns
1 can (10 oz) Diced Tomatoes and Green Chiles, drained
1 can (10.5 oz) Cheddar Cheese Soup
1 cup Sour Cream
2 cups Shredded Cheese (cheddar or Mexican blend)
Salt and Pepper, to taste
Optional toppings: Sliced green onions, diced tomatoes, sliced olives, jalapeños, and cilantro

Instructions:

Cook Taco Seasoned Ground Beef:
- In a skillet over medium heat, cook the ground beef with taco seasoning, chopped onion, and minced garlic until the beef is browned. Drain excess fat.
Layer in the Crock Pot:
- In the crock pot, layer half of the frozen hashbrowns at the bottom.
Add Taco Seasoned Beef:
- Spread half of the cooked taco-seasoned ground beef over the hashbrowns.
Layer with Tomatoes and Chiles:
- Sprinkle the drained diced tomatoes and green chiles over the beef layer.
Pour Cheddar Cheese Soup:
- Pour the cheddar cheese soup evenly over the tomatoes and chiles layer.
Spread Sour Cream:
- Dollop the sour cream over the soup layer, spreading it out evenly.
Add Shredded Cheese:
- Sprinkle half of the shredded cheese over the sour cream layer.
Repeat Layers:
- Repeat the layers by adding the remaining hashbrowns, followed by the remaining taco-seasoned ground beef, and the rest of the shredded cheese.
Season and Cook:
- Season with salt and pepper to taste.
- Cover and cook on HIGH for 2 hours or LOW for 4 hours, or until the hashbrowns are tender and the cheese is melted and bubbly.
Serve and Garnish:
- Once cooked, serve the taco hashbrown casserole hot.
- Garnish with optional toppings like sliced green onions, diced tomatoes, sliced olives, jalapeños, and fresh cilantro.
Enjoy!
- Dish out and savor the delicious flavors of this super simple and tasty Taco Hashbrown Casserole. 🌮🥔😋

Feel free to customize the toppings and ingredients according to your taste preferences!

Can I use ground turkey or chicken instead of beef?
- Yes, you can substitute ground turkey or chicken for the beef to make a leaner version of the casserole.
Is there a substitute for cheddar cheese soup?
- If you can’t find cheddar cheese soup, you can use cream of chicken or cream of mushroom soup as an alternative.
Can I use fresh potatoes instead of frozen hashbrowns?
- Yes, you can use peeled and grated fresh potatoes instead of frozen hashbrowns. Ensure they are evenly spread in the layers.
How can I make it spicier?
- Increase the heat by using a spicier taco seasoning, adding jalapeños, or using a can of diced tomatoes and green chiles with added spice.
Can I prepare this ahead of time and refrigerate it before cooking?
- Yes, you can assemble the layers in the crock pot ahead of time, cover, and refrigerate. Cook it when you’re ready, adding a little extra cooking time if needed.
What size crock pot should I use?
- A 4 to 6-quart crock pot works well for this recipe. Adjust the quantities if you have a larger crock pot.
Can I freeze leftovers?
- Yes, you can freeze leftovers in an airtight container for up to three months. Reheat in the oven or microwave.
What toppings work best with this casserole?
- Toppings like sliced green onions, diced tomatoes, sliced olives, jalapeños, and fresh cilantro work well. Customize based on your preferences.
Can I add beans or corn to the casserole?
- Absolutely! Black beans or corn can be added to enhance the flavor and add texture to the casserole.
How do I prevent the hashbrowns from becoming soggy?
- Ensure the frozen hashbrowns are well-drained before layering them in the crock pot. This helps prevent excess moisture.
Can I use a different type of cheese?
- Yes, feel free to experiment with different cheeses or a blend of cheeses for varied flavor profiles.