# Taco Hashbrown Casserole in the Crock Pot
Total Time: About 5 hours
**Preparation Time:** 15 minutes
**Cooking Time:** 4-5 hours
Indulge in the joy of a classic taco with a twist—a blend of crispy hashbrowns cooked unhurriedly in a crockpot, culminating in an impressive and easy-to-make Taco Hashbrown Casserole. Ideal for busy nights or get-togethers over the weekends, this mouth-watering casserole will not fail to impress.
– Why This Recipe Works
This crockpot recipe is a great way to enjoy a warm, savory meal without spending hours in the kitchen. Combining the rich flavors of a taco with the comfort of hashbrowns, the Taco Hashbrown Casserole is your ticket to a satisfying dinner that’s deceptively simple to prepare, yet tastes like it’s been slow-cooked for hours.
– How to Make Taco Hashbrown Casserole
Ingredients:
1 lb of ground beef
1 packet of taco seasoning
1 can (10 oz) of diced tomatoes with green chilies
4 cups of frozen hashbrowns
1 cup of shredded cheese (cheddar or a mix of Mexican cheese)
1 can (10 oz) cream of mushroom soup
1/2 cup of milk
1/2 cup salsa
Optional toppings: sour cream, diced green onions, finely chopped cilantro, and sliced avocado.
Directions:
Begin by browning the ground beef in a medium-heated skillet. Then drain the fat and mix in the taco seasoning and diced tomatoes with green chilies. Once mixed, set it aside.
In the crockpot, add half the hashbrowns as the first layer. Follow it with the beef mixture, then half of the cheese.
Meanwhile, in a bowl, combine the cream of mushroom soup, milk, and salsa. Pour half of this mixture over the first cheese layer in the crockpot.
Repeat this process with the remaining hashbrowns, the rest of the soup mixture, and finish with the remaining cheese on top.
Finally, cook it in the crock pot for about 4-5 hours on a low heat setting until the hashbrowns are tender, and the casserole is bubbly.
– How to Serve Taco Hashbrown Casserole
The Taco Hashbrown Casserole tastes best when served hot. You can add any garnishes of your choice such as sour cream, diced green onions, finely chopped cilantro, or sliced avocado.
– How to Store Taco Hashbrown Casserole
Store any leftover casserole in the refrigerator in an airtight container. It can later be reheated in a microwave or oven.
– Tips to Make Taco Hashbrown Casserole
To enhance the consistency of the casserole, you can add in an extra half of the mushroom soup. Also, while the casserole is cooking, stir it occasionally to prevent the bottom from getting hardened.
– Variations
For a vegetarian spin, substitute the ground beef with plant-based meat or add more varieties of vegetables. Another possible variation could be using sweet potatoes instead of regular hashbrowns.
– Frequently Asked Questions
**How can I make this casserole ahead?**
Make it up to the point of cooking and then refrigerate it for up to three days. When you’re ready to eat, cook it in the crockpot as per the directions.
**How can I make this casserole less spicy?**
If you find the taco seasoning too spicy, you can use less or substitute it with milder seasonings.
**Can I use fresh potatoes instead of frozen hashbrowns?**
Yes! If you’d like to use fresh potatoes, just grate them and squeeze out any extra moisture before using.