Name: Taco Potato Casserole
Prep time: 15 min
Cook time: PT-488049H25M
Total time: 4 h 15 min
Cuisine: Tex-Mex
Ingredients: 1.5 pounds ground beef; 1.5 to 2 packets taco seasoning (plus water per packet instructions) 1 pound frozen shredded hash browns 1 can diced tomatoes with green chilies (e.g., Rotel) 1 can nacho cheese soup ½ cup sour cream 2½ cups shredded cheese (cheddar or Mexican blend) Seasonings of choice (e.g., Slap Ya Mama, ranch seasoning, extra taco seasoning) Optional Toppings: Jalapeños Sour cream Green onions Diced avocado Crushed tortilla chips

Why You’ll Love This Recipe

I love how this casserole hits all the right notes—comfort food, taco night, and a crockpot classic all in one. It’s perfect for feeding a hungry crowd or meal prepping for the week. The shredded hash browns soak up the taco seasoning and cheese, turning into a delicious, creamy base. And the toppings? That’s where I get to have fun with every bowl.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 pounds ground beef
1.5 to 2 packets taco seasoning
1 pound frozen shredded hash browns
1 can diced tomatoes with green chilies
1 can nacho cheese soup
1/2 cup sour cream
2 1/2 cups shredded cheese (I use a Mexican blend or cheddar)
Seasonings of choice (I like “Slap Ya Mama,” ranch seasoning, and extra taco seasoning)
Optional toppings: sliced jalapeños, extra sour cream, chopped green onions, hot sauce

Directions

I start by cooking the ground beef in a skillet over medium heat until browned. Then I drain off any excess grease.
I stir in 1.5 to 2 packets of taco seasoning along with the recommended amount of water (usually 1/2 to 3/4 cup per packet), and let it simmer until thickened.
In the crockpot, I combine the frozen shredded hash browns, diced tomatoes with green chilies, nacho cheese soup, sour cream, seasoned ground beef, and shredded cheese.
I mix everything together gently, then season it to taste with my favorite spice blends.
I cover and cook on low for 4–5 hours or high for 2–3 hours, until hot and bubbly.

When serving, I like to top each bowl with sliced jalapeños, a dollop of sour cream, and a sprinkle of green onions for freshness and crunch.

Servings and timing

Yield: 6–8 servings
Preparation time: 15 minutes
Cooking time: 2–3 hours on high or 4–5 hours on low
Total time: About 2.5 to 5.5 hours depending on cooking setting

Variations

I’ve made this with ground turkey instead of beef when I wanted a lighter version, and it worked great. Sometimes I toss in a drained can of black beans or corn for extra texture. If I’m out of hash browns, I’ve even used tater tots—it turns into a fun, crispy topping once cooked. For a spicier kick, I add a dash of hot sauce or chopped chipotle peppers to the mix.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I scoop out a portion and microwave it for 1–2 minutes, stirring halfway through. It also reheats well in a skillet over medium heat. I avoid freezing it since the texture of the potatoes can get a bit mushy after thawing.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, I’ve shredded fresh potatoes before using them in this recipe. I just make sure to rinse and dry them well so they don’t add too much moisture.

What can I use instead of nacho cheese soup?

If I don’t have nacho cheese soup, I’ve used a mix of Velveeta and a splash of milk, or even cheddar cheese soup. Both substitutions work just as well.

Can I bake this instead of using a crockpot?

Definitely. I mix everything in a large bowl, then transfer it to a greased 9×13-inch baking dish. I bake at 350°F for 40–45 minutes, or until hot and bubbly.

How spicy is this dish?

It depends on the taco seasoning and canned tomatoes I use. For a milder version, I use mild taco seasoning and plain diced tomatoes. For more heat, I go for spicy seasoning blends and hot Rotel.

What toppings go best with this casserole?

I love topping it with sour cream, jalapeños, green onions, chopped tomatoes, crushed tortilla chips, or a drizzle of hot sauce. It adds freshness and crunch to every bite.

Conclusion

This Taco Potato Casserole is the kind of cozy, satisfying meal I can always count on. It’s packed with flavor, easy to make, and endlessly customizable. Whether I’m feeding a big group or looking for something comforting after a long day, this dish never disappoints. It’s taco night—crockpot style—and I’m all for it.

Taco Potato Casserole