Crock Pot Taco Hash Brown Casserole
Crock Pot Taco Hash Brown Casserole is made of a combination of hash browns, seasoned ground beef, and melty cheese. Such an easy toss-and-go dinner!
A FILLING TACO AND POTATO CROCK POT MEAL
This Crock Pot Taco Hash Brown Casserole was lightly inspired by my Taco Potatoes that many of y’all have really seemed to enjoy! Another simple, pantry ingredient type of recipe that the whole family gobbles up, but this time, in the crock pot! You don’t have to even dice the potatoes with this recipe. We’re picking up a bag of frozen diced potatoes and adding it all into the crock pot. This is definitely a family-friendly meal and leftovers reheat beautifully for lunch the next day!
SCRUMPTIOUS! Super easy and hubby approved! The potatoes provided a fantastic texture.
– Katie
FREQUENTLY ASKED QUESTIONS:
I have a very similar version of this Taco Potato Skillet, but that one doesn’t have the sour cream, cheddar cheese or salsa- but you could certainly add them. It’s another easy recipe that is very filling.
Two of the most common kinds of frozen potatoes are the shredded ones and there are the Southern Style Diced Hash Browns – they’re small diced potatoes (that’s the one you want.) If you take a quick look at my ingredient photo below, you’ll see what I used so you know what to look for. I know most people read hash browns and immediately think shredded potatoes, so I wanted to clarify which ones to grab. This recipe was tested with the diced potatoes kind of hash browns. You could use the shredded kind if you prefer those.
This really is a whole meal in one, but if you want to add a few sides, you could go for a side salad or some steamed veggies to help get in more greens and veggies for your family. You can keep it super simple and quick by grabbing a bagged salad or a bag of those frozen veggies in a bag that you can microwave for a quick side.
Transfer cooled leftover Crock Pot Taco Casserole to an airtight container and pop them in the fridge. They should keep for up to 4 days. Leftovers heat well in the microwave or oven. You can keep them longer by placing leftovers in a freezer safe container or bag and remove any excess air. Freezing leftovers can last about 3 months. Thaw in the fridge overnight and reheat before serving.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef– you could also use ground turkey or ground chicken if desired.
- packet low-sodium taco seasoning– I like to use low sodium seasoning since you can add more salt later if needed. Or you can use some Homemade Taco Seasoning where you can control all the amounts of ingredients if you need to. The cream of cheddar soup has sodium in it, so if you’re sensitive to salt at all, I’d use this low sodium version so it lowers the overall amount. I wanted to be careful about salt overload.
- water
- Ore-Ida Diced Hash Brown Frozen Potatoes– make sure you grab the right kind of potatoes, I shared more info in the FAQ (Frequently Asked Questions) area above this ingredient section. You can grab the store brand version if your store makes its own version. You could use shredded hash browns if you prefer those.
- condensed cheddar cheese soup– I used this condensed soup to help add more cheesiness, but you can use any cream of something soup, even Homemade Cream of Chicken Soup works nicely.
- Mexican shredded cheese– regular shredded cheddar cheese is another option, or any other shredded cheese that you prefer.
- sour cream– if you don’t like sour cream, you could try softened cream cheese or Greek yogurt if those are things you will eat. They also have some tang to their taste, so if that’s what you don’t like about sour cream, I have another idea. Another option to try that is less tangy is creme fraiche. But I know that’s not commonly found in most grocery stores. My Walmart doesn’t carry it but my local grocer Kroger does. If you don’t like any of those options, you can just omit it, but the overall dish will lose some of that creaminess.
- salsa – I used mild salsa to keep it friendly for all, but you could totally use spicy salsa if that’s something you and your guests would enjoy.
HOW TO MAKE CROCK POT TACO HASH BROWN CASSEROLE:
To a skillet add the ground beef over medium heat and cook and crumble for about 7 minutes or until the juices run clear and meat is thoroughly cooked. Drain any excess grease.
Add the taco seasoning and water. Simmer for 2 minutes.
Transfer the taco meat to the slow cooker. Add the potatoes, soup, 1 cup of cheese, sour cream, and salsa. Mix until combined.
Top with the remainder of the cheese. Cook on high for 3 to 4 hours or on low for 4 to 6 hours or until the potatoes are tender.
Sprinkle the parsley on top. Serve with optional toppings.
CRAVING MORE RECIPES?
Crock Pot Taco Hash Brown Casserole
Ingredients
- 1 pound ground beef
- 1 ounce packet low-sodium taco seasoning (see notes below)
- ⅓ cup water
- 32 ounce bag Ore-Ida Diced Hash Brown Frozen Potatoes
- 10.5 ounce can condensed cheddar cheese soup
- 2 cups Mexican shredded cheese blend (divided use)
- ½ cup sour cream
- ½ cup mild salsa
- 2 Tablespoons chopped parsley (optional, for garnish – can use a little dried parsley)
Optional toppings:
- diced tomatoes, sour cream, sliced green onions
Instructions
- To a skillet, over medium heat, cook and crumble 1 pound ground beef until cooked (about 7 minutes.) Drain any excess grease and put back into skillet.
- Add 1 ounce packet low-sodium taco seasoning and 1/3 cup water and stir well.
- Simmer for about 2 minutes.
- Transfer the taco meat to a 5-6 quart slow cooker.
- Add 32 ounce bag Ore-Ida Diced Hash Brown Frozen Potatoes, 10.5 ounce can condensed cheddar cheese soup, 1 cup Mexican shredded cheese blend, 1/2 cup sour cream and 1/2 cup mild salsa.
- Mix until combined.
- Top with the remaining 1 cup Mexican shredded cheese blend.
- Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours or until the potatoes are tender.
- Optional: sprinkle 2 Tablespoons chopped parsley (or a little dried parsley) on top.
- Serve topped with diced tomatoes, sour cream, sliced green onions.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- We’re not using the amount of water given on the back of the taco seasoning packet. Please use the amount I give above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Very Good! Will make again.
Thank you for taking the time to come back and comment Bob!
SCRUMPTIOUS! Super easy and hubby approved! The potatoes provided a fantastic texture.
Yay!! Thanks so very much Katie!! Appreciate you coming back to comment!
Delicious a different dish from making the same old foods. My husband can’t chew the taco or burrito shells so this is a perfect dish for him.