Crockpot Taco Hashbrown Casserole
A cheesy and hearty casserole made with ground beef and hashbrowns, perfect for family dinners.
Equipment
- Crockpot 6-quart or casserole crockpot
Ingredients
Main Ingredients
- 1 lb ground beef
- 2 cloves garlic, minced
- 1 oz taco seasoning
- 10.5 oz cheddar cheese soup
- 30 oz frozen shredded hashbrowns
- 2 cups shredded taco style cheese
Instructions
- Brown the ground beef with garlic in a skillet, then drain off excess fat.
- In a large bowl, combine the cooked beef, taco seasoning, cheddar cheese soup, frozen hashbrowns, and 1 cup of shredded cheese.
- Pour the mixture into a lightly greased 6-quart crockpot or casserole crockpot.
- Sprinkle the remaining 1 cup of shredded cheese on top.
- Cover and cook on low for 4-5 hours or on high for 2-2.5 hours until the hashbrowns are tender and the cheese is melted.
- If desired and using an oven-safe crockpot, place the casserole under the broiler on high for about 90 seconds to brown the cheese on top.
Notes
For a crispy top, consider broiling the casserole for a golden finish.