Slow Cooker Taco Potato Casserole
A delicious and easy-to-make casserole combining taco flavors and cheesy goodness, perfect for family dinners.
Equipment
- Slow Cooker Ensure it's large enough to hold all the ingredients.
Ingredients
Main Ingredients
- 1.5 pounds lean ground beef
- 2 tablespoons dried minced onions
- 2.5 teaspoons minced garlic
- 1 teaspoon seasoned salt
- 0.25 teaspoon ground black pepper
- 2 20 oz bags refrigerated shredded hashbrowns
- 3 cups shredded cheddar cheese
- 1 10 oz can mild diced tomatoes with green chiles
- 1 10.5 oz can condensed cheddar cheese soup
- 0.75 cup sour cream
- 1 packet taco seasoning
Instructions
- In a large skillet over medium heat, cook the ground beef, dried onions, and garlic until the beef is browned and the onions are tender. Drain any excess grease, then season with seasoned salt and black pepper. Transfer the mixture to the slow cooker.
- Add the hashbrowns, 2 cups of shredded cheddar cheese, diced tomatoes, cheddar cheese soup, sour cream, and taco seasoning to the slow cooker. Gently mix everything until well combined; the slow cooker will be full, so be careful not to overflow!
- Sprinkle the remaining shredded cheese on top of the mixture for that cheesy goodness.
- Cover and cook on HIGH for 2 1/2 - 3 hours. Make sure to check occasionally to ensure it’s cooking well, and enjoy the wonderful aroma filling your kitchen!
- Serve warm with your favorite toppings like green onions, jalapeños, or avocado for an extra kick.
Notes
Feel free to customize with toppings like green onions, jalapeños, or avocado. No alcoholic drinks allowed, please substitute with a non-alcoholic option.