Taco Hashbrown Casserole
Taco hashbrown casserole in the slow cooker: taco-seasoned ground beef, frozen diced hash browns, cheddar cheese soup, sour cream, salsa and Mexican-blend cheese, cooked until the potatoes are tender and the center reaches 165°F. Serves 6.
Want This Recipe Later?
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning 1 ounce
- 1/3 cup water for the taco beef
- 32 ounces frozen diced hash browns 1 bag
- 1 can condensed cheddar cheese soup 10.5 ounces
- 2 cups Mexican-blend shredded cheese divided: 1 cup in the mix, 1 cup on top
- 1/2 cup sour cream
- 1/2 cup mild salsa
- 2 tablespoons parsley chopped; optional garnish, a little dried parsley also works
- diced tomatoes, sour cream and sliced green onions for serving
Instructions
- In a skillet over medium heat, cook and crumble the ground beef for about 7 minutes, until cooked through (160°F on a food thermometer). Drain any excess grease and return the beef to the skillet.
- Add the taco seasoning and the water and stir well. Simmer for about 2 minutes.
- Transfer the taco meat to a 5- to 6-quart slow cooker. Add the frozen hash browns, cheddar cheese soup, 1 cup of the cheese, the sour cream and the salsa.
- Stir until everything is combined.
- Top with the remaining 1 cup of cheese.
- Cover and cook on high for 3 to 4 hours or on low for 4 to 6 hours, until the potatoes are tender and the center of the casserole reaches 165°F on a food thermometer. Keep the lid on, lifting it only to check.
- Sprinkle with the parsley if you like, and serve topped with diced tomatoes, sour cream and sliced green onions.
Notes
Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F on the stove, in the microwave or in the oven, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 546kcalCarbohydrates: 37.6gProtein: 29.2gFat: 31.2gSodium: 1165mgFiber: 4.4gSugar: 4.2g