Crockpot Taco Hashbrown Casserole
Taco Hashbrown Casserole is an easy and delicious dish that combines the flavors of tacos with crispy hashbrowns. It's perfect for a weeknight dinner or for a potluck gathering.
Servings: 6 servings
Ingredients
- 1 lb. lean ground beef
- 2 cups shredded cheese
- 1 can nacho cheese sauce or cheddar soup
- 1 packet taco seasoning
- 1 bag frozen shredded hash browns
- 1 can diced tomatoes with green chilies
- 1 tbsp minced garlic
- ½ large onion diced
- Sour cream optional for topping
Instructions
- In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until cooked through. Drain any excess fat.
- Add frozen hashbrowns to crock pot. Transfer the cooked ground beef mixture and pour over top of hashbrowns.
- Sprinkle taco seasoning over top. Then, add tomatoes, nacho cheese, sour cream. Top with shredded cheese.
- Cook on low for 4-6 hours or on high for 2-3 hours until cheese is melted and bubbly.
- Serve hot with optional toppings such as sour cream, chopped cilantro, and sliced jalapenos.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in microwave to desired temperature.
