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Crockpot Taco Hashbrown Casserole

Crockpot taco hashbrown casserole with taco-seasoned ground beef and creamy soup-sour cream sauce baked slowly for tender, golden cheesy layers. It’s layered for easy scoop-and-serve texture, from cooked-through hashbrowns to a melted top.
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Prep Time 15 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1.5 lb ground beef
Taco seasoning
  • 1 packet (1 oz) taco seasoning
Water
  • 0.5 cup water
Frozen shredded hashbrowns
  • 1 bag (32 oz) frozen shredded hashbrowns, thawed
Cream of chicken soup
  • 1 can (10.5 oz) cream of chicken soup
Sour cream
  • 1 cup sour cream
Diced green chiles
  • 1 can (4 oz) diced green chiles
Mexican cheese blend
  • 2 cup shredded Mexican cheese blend divided
Salsa
  • 0.5 cup salsa
Garlic powder
  • 0.25 tsp garlic powder
Toppings
  • 1 sour cream, sliced jalapeños, and fresh cilantro for topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and season the beef
  1. Brown the ground beef in a skillet over medium-high heat, then drain excess fat.
  2. Add taco seasoning and water to the skillet and simmer for 2 minutes until absorbed.
Mix the casserole base
  1. Whisk together cream of chicken soup, sour cream, green chiles, salsa, and garlic powder in a large bowl.
  2. Stir in thawed hashbrowns, seasoned taco meat, and half the shredded cheese until combined.
Slow-cook and melt the cheese
  1. Pour the mixture into a greased slow cooker and spread evenly, keeping the layer level.
  2. Cook on low for 5–6 hours or high for 3 hours until the hashbrowns are cooked through.
  3. Sprinkle the remaining cheese over the top, cover, and cook on high for 10–15 minutes until melted.
Serve
  1. Serve topped with sour cream, jalapeños, and fresh cilantro.

Notes

For best texture, spread the casserole evenly in the slow cooker so the hashbrowns cook uniformly. Refrigerate leftovers in an airtight container up to 3–4 days. Freezing is not recommended because the hashbrowns can soften after thawing. For a lighter option, use low-fat sour cream and reduced-fat Mexican cheese blend.