This Taco Crock Pot Hashbrown Casserole is a tasty mix of crispy hashbrowns, zesty taco seasoning, and gooey cheese. It’s like a fiesta in a dish!
It’s super easy to make—just toss everything in the slow cooker and let it do its magic. How great is that? I love serving it with sour cream on top. Yum!
Key Ingredients & Substitutions
Ground Beef or Turkey: Ground turkey is a leaner option, perfect for those looking to cut calories. Personal preference? I love using beef for a richer flavor, but turkey works great, too!
Taco Seasoning: For a homemade twist, mix chili powder, cumin, garlic powder, and onion powder instead of using a packet. You can adjust spice levels to suit your taste!
Frozen Hashbrowns: These save time! If you don’t have them, you can grate fresh potatoes. Just soak them in water first to remove excess starch.
Chedder and Monterey Jack Cheese: These two cheeses melt beautifully together. If you’re dairy-free, try using vegan cheese or nutritional yeast for a savory flavor.
Diced Tomatoes: You can use fresh tomatoes if you prefer, or add a bit of salsa for extra flavor. Canned tomatoes with green chilies give an added kick!
How Do I Cook Ground Meat Perfectly?
Cooking ground meat correctly is key for flavor. Here’s how to ensure it turns out great:
- Heat your skillet to medium. Add the meat and break it up with a spatula.
- Cook until there’s no pink left, stirring often (about 7-10 minutes for beef).
- After cooking, drain excess fat to keep your casserole from being greasy.
- Stir in the taco seasoning and follow the packet’s water instructions if needed.
This step boosts flavor and allows the seasoning to coat the meat well! Remember, cooking it thoroughly is essential for food safety.
How to Make Taco Crock Pot Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound ground beef or turkey
- 1 packet taco seasoning
- 1 (30 oz) bag frozen hashbrowns
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (15 oz) can diced tomatoes (with or without green chilies)
- 1 cup sour cream
- 1/2 cup chopped onion (optional)
- 1 cup bell peppers, diced (optional)
- Salt and pepper to taste
Optional Garnishes:
- Sliced green onions
- Jalapeños
- Avocado
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prepare, and then you can let it cook in your crock pot for 6-8 hours on low or 3-4 hours on high. So you can set it up in the morning and come home to a warm, hearty meal!
Step-by-Step Instructions:
1. Cook the Meat:
Start by heating a skillet over medium heat. Add the ground beef or turkey, cooking it until it’s brown. If there’s any extra fat, drain it off. Then stir in the taco seasoning—follow the packet instructions for adding water if needed. Cook until well mixed and fragrant.
2. Mix the Ingredients:
In a large bowl, combine the cooked meat mixture, frozen hashbrowns, diced tomatoes, sour cream, and any optional ingredients like chopped onion or bell peppers. Stir everything together until it’s evenly mixed.
3. Prepare the Crock Pot:
Lightly grease the inside of your crock pot with some cooking spray. Pour the hashbrown mixture into the crock pot, spreading it out evenly.
4. Add the Cheese:
Sprinkle the shredded cheddar and Monterey Jack cheese over the top of the mixture. This will give it a creamy, cheesy goodness!
5. Cook Time:
Cover the crock pot and set it to cook. If you’re on low, let it cook for 6-8 hours. If you’re in a hurry, the high setting will cook it in about 3-4 hours. You’ll know it’s done when the hashbrowns are tender and the cheese is melted and bubbly.
6. Final Touches:
Once it’s finished cooking, gently stir the casserole to mix the melted cheese in with the dish. Taste and season with salt and pepper as needed.
7. Serve and Enjoy:
Serve it hot right from the crock pot! Don’t forget to garnish with your favorite toppings like sliced green onions, jalapeños, or avocado for an extra kick. Enjoy your tasty concoction!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Absolutely! If you prefer fresh potatoes, peel and dice about 2-3 medium potatoes into small cubes. To ensure they cook evenly, you may want to parboil them for 5-10 minutes before adding them to the casserole mixture. Just keep in mind that the cooking time might slightly increase, so check for tenderness!
How Can I Make This Recipe Vegetarian?
No problem! Simply swap out the ground beef or turkey for a plant-based protein like crumbled tofu or a meat substitute. You might want to add a bit extra taco seasoning for flavor. The rest of the ingredients can stay the same for a delicious vegetarian twist!
Can I Prepare This Casserole the Night Before?
Yes, you can! To prepare it ahead of time, assemble the casserole in your crock pot, cover it, and store it in the fridge overnight. In the morning, simply take it out to sit at room temperature for about 30 minutes before cooking as instructed. You may need to adjust the cooking time slightly since it’ll start off cold.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat portions in the microwave or on the stove, adding a splash of water or broth if it’s too dry. For longer storage, consider freezing leftovers. Just wrap them tightly and consume within 2-3 months for the best quality!