Taco Crock Pot Hashbrown Casserole

by Sheryl

Prep Time: 10 mins | Cook Time: 4 hrs | Servings: 6 people

The first time I made this casserole, my kids gobbled it like there is no tomorrow! They love it so much that I have to include it in our favourite rotation. Taco Crock Pot Hashbrown Casserole is a breeze to make with only six ingredients. Prep this in just ten minutes and set it to cook in your trusty crockpot. No fuss, just mix, dump, and forget!

This casserole is a hefty one-pot meal perfect for busy weeknights and easy clean-up. A straight winner! If you love cheese like me, feel free to add extra cheese. You know what they say, there is no such thing as too much cheese! A little tip, make sure that you don’t thaw your hashbrowns or you’ll end up with overcooked hashbrowns. So add them to the crockpot while still frozen. That’s it! Happy cooking!

Ingredients

1 pound ground beef
2 cloves garlic minced
1 ounces packet taco seasoning
10.5 ounces cheddar cheese soup
30 ounces frozen shredded hashbrowns
2 c. shredded taco style cheese divided

How to make Taco Crock Pot Hashbrown Casserole

Step 1: Cook the ground beef until brown. Drain the grease when done.

Step 2: Place all the ingredients in a large bowl except for a cup of shredded cheese and mix until well combined. Then, transfer the mixture into a lightly greased 6-quart crockpot or casserole crockpot and top with the rest of the 1 cup shredded cheese.

Step 3: Cover with the lid, set on low, and cook for 4 to 5 hours or 2 to 2.5 hours on high.

Step 4: If using an oven-safe crock, transfer it to the broiler for about 90 seconds on high to brown the cheese. This step is optional but is highly suggested.

Note:

The cooking time varies depending on your slow cooker. Test and adjust accordingly.

Nutrition Facts:

Calories: 376kcal | Carbohydrates: 34g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1012mg | Potassium: 925mg | Fiber: 3g | Sugar: 2g | Vitamin A: 862IU | Vitamin C: 14mg | Calcium: 467mg | Iron: 4mg

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