This Taco Crock Pot Hashbrown Casserole is a fun twist on a classic! With crispy hashbrowns, tasty taco meat, and gooey cheese, it’s a crowd-pleaser for any meal.
Honestly, who can resist a dish where you just toss everything in and let it cook? It’s great for busy days, and leftovers are even better the next day. Yum! 🌮
Key Ingredients & Substitutions
Ground Beef or Turkey: Either works great, but I prefer using ground turkey for a leaner option. If you’re looking to make it vegetarian, try using black beans or lentils instead.
Taco Seasoning: A packet is convenient, but feel free to make your own with chili powder, cumin, garlic powder, and onion powder for a fresher taste. Adjust spices according to your preference.
Hashbrowns: Frozen shredded hashbrowns are perfect for this recipe, but you can substitute them with diced fresh potatoes. Just ensure they are pre-cooked or par-boiled first. They’ll need a bit more attention during cooking.
Diced Tomatoes with Green Chilies: If you want a milder dish, use plain diced tomatoes. You can also add fresh chilies or jalapeños if you prefer more heat!
Sour Cream: Greek yogurt is a great substitute for a healthier option. It provides the same creamy texture while adding some protein.
How Do I Make Sure My Casserole is Well Layered and Flavors Infused?
The layering technique in a crock pot helps all the flavors meld wonderfully. Here’s how to ensure a well-mixed result:
- Start with the frozen hashbrowns at the bottom. This acts as the base and absorbs extra moisture.
- After layering the meat, evenly distribute all the veggies and sour cream. Spreading them out allows for better heat distribution and flavor mixing.
- When adding cheese, sprinkle it in an even layer on top. This will melt nicely and create a cheesy topping that holds everything together.
Also, during the last hour, give the casserole a gentle stir to allow the flavors to mix, but don’t overdo it to maintain those lovely layers. Enjoy your cooking!
How to Make Taco Crock Pot Hashbrown Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 30 ounces frozen shredded hashbrowns
- 1 can (15 ounces) diced tomatoes with green chilies, undrained
- 1 cup corn (frozen or canned, drained)
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 small onion, diced
- 1 bell pepper, diced (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare and then cooks in the crock pot for 6-8 hours on low or 3-4 hours on high. Perfect for a hassle-free dinner!
Step-by-Step Instructions:
1. Cook the Meat:
Start by heating a skillet over medium heat. Add the ground beef or turkey and cook until it’s no longer pink. This should take about 5-7 minutes. Once cooked, drain any excess fat to keep it from being too greasy.
2. Season the Meat:
Next, sprinkle the taco seasoning over the cooked meat. Follow the package instructions for any additional water to add. Let it simmer for a few minutes, stirring occasionally to make sure everything is well mixed and flavorful.
3. Layer in the Crock Pot:
Now, you’ll build your casserole in the crock pot! First, spread the frozen hashbrowns evenly at the bottom. Then, pour the seasoned meat mixture right over the top of those hashbrowns.
4. Add the Veggies:
Top the meat with the diced tomatoes (with the juice), corn, diced onions, and the optional bell pepper. Make sure everything is spread evenly for the best flavor in every bite!
5. Add Sour Cream and Cheese:
Dollop the sour cream evenly over the entire mixture, making sure it covers the toppings. Then, sprinkle the shredded cheddar cheese on top to create a delicious cheesy layer.
6. Cook it Up!
Cover the crock pot with its lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. Your casserole is ready when it’s heated through and the cheese is melted and bubbly!
7. Serve and Enjoy:
Once it’s done cooking, give everything a quick stir to mix the layers. Taste and add salt and pepper if you need to. Serve it warm and enjoy your mouthwatering taco hashbrown casserole!
Can I Use a Different Type of Meat?
Absolutely! You can swap ground beef or turkey for other ground meats like chicken or even a plant-based alternative for a vegetarian version. Just make sure to adjust the cooking time according to the meat you choose, ensuring it’s fully cooked.
What if I Don’t Have Frozen Hashbrowns?
No worries! You can use fresh potatoes instead. Just peel and shred them, then parboil for a few minutes before layering them in the crock pot. You might need to adjust the cooking time slightly longer to ensure they become tender.
Can I Make This Casserole Ahead of Time?
Definitely! You can prepare all the layers in advance and store them in the fridge for up to 24 hours before cooking. Just be sure to add a bit of extra cooking time if starting from cold when you set your crock pot to cook.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven until warmed through. You can also freeze leftovers for up to 2 months—just be sure to thaw in the fridge before reheating.
