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Taco Crock Pot Hashbrown Casserole

A delightful fusion of flavors, this comforting casserole combines crispy hashbrowns, savory taco seasoned meat, and melty cheese, making it perfect for busy weeknights and gatherings.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag frozen hashbrowns
  • 1 pound ground beef or turkey
  • 1 packet taco seasoning
  • 1 can black beans, drained and rinsed
  • 1 cup corn, frozen or canned
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • 1/2 cup chopped onions
  • 1/2 cup chopped bell pepper
  • 1 can diced tomatoes with green chilies
  • to taste Salt and pepper

Method
 

Preparation
  1. In a skillet, brown the ground beef or turkey along with the chopped onions and bell peppers. Drain any excess fat.
  2. Stir in the taco seasoning according to the packet instructions.
  3. In the crock pot, layer half of the frozen hashbrowns at the bottom.
  4. Add half of the meat mixture, followed by layers of black beans, corn, and diced tomatoes.
  5. Sprinkle half of the shredded cheese on top. Repeat the layering process with the remaining ingredients.
  6. Cook on low for 6-8 hours or on high for 3-4 hours, until heated through and bubbling.
  7. Just before serving, sprinkle the remaining cheese on top and let it melt.

Notes

To cut down on prep time, consider using pre-chopped veggies or frozen mixed vegetables. Use non-stick spray in your crock pot for easier cleanup. For a spicier kick, add some chopped jalapeños or red pepper flakes.