Description
This taco potato casserole is a cheesy, beefy crockpot meal made with frozen hash browns, nacho cheese soup, and bold taco flavors. An easy comfort food the whole family will love.
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
Instructions
In a skillet, cook the ground beef over medium heat until browned. Drain grease.
Add taco seasoning and water according to packet instructions. Simmer until thickened.
In your crockpot, combine:
Frozen shredded hash browns
Diced tomatoes with green chilies
Nacho cheese soup
Sour cream
Cooked taco beef
Shredded cheese
Season to taste using your preferred spices.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until heated through and bubbly.
Serve hot with your favorite toppings!
Notes
For a spicier version, add hot Rotel or jalapeños into the mix.
You can swap ground beef for ground turkey or shredded chicken.
Great served with a side of tortilla chips or wrapped in a tortilla as a taco bake.
Leftovers store well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Casserole
- Method: Slow Cooker
- Cuisine: Tex-Mex
