Description
A hearty slow-cooker casserole made with seasoned ground beef, hashbrowns, creamy sauce, and melted cheddar cheese for an easy, comforting taco-inspired meal.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 packet (about 1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 bag (20 oz) frozen hashbrowns, thawed
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Brown the ground beef in a skillet over medium heat. Add the diced onion and cook until softened. Drain any excess grease.
- Stir the taco seasoning and drained diced tomatoes with green chilies into the beef mixture until well combined.
- In a separate bowl, mix the cream of chicken soup, sour cream, milk, garlic powder, salt, and black pepper until smooth.
- Lightly grease the crock pot. Layer half of the thawed hashbrowns on the bottom.
- Spread half of the beef mixture over the hashbrowns, then spoon over part of the creamy mixture and sprinkle with some of the shredded cheddar cheese.
- Repeat the layers with the remaining hashbrowns, beef mixture, creamy sauce, and finish with the remaining cheese on top.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until heated through and the cheese is melted and bubbly.
- Serve warm with optional toppings like sour cream, green onions, avocado, or crushed tortilla chips.
Notes
- You can swap the ground beef for ground turkey or ground chicken for a lighter variation.
- For extra spice, use spicy taco seasoning or add sliced jalapeños.
- Black beans or corn can be added for more texture and flavor.
- Pepper jack cheese can be used in place of some cheddar for a spicier, richer casserole.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat in the microwave or in a 350°F oven until warmed through. Add a splash of milk if needed to keep it creamy.
- You can assemble the casserole ahead of time and refrigerate it overnight before cooking.
- Freeze after cooking in a freezer-safe container for up to 2 months.
- If using fresh potatoes instead of frozen hashbrowns, shred, rinse well, and pat dry before layering.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 490
- Sugar: 4g
- Sodium: 980mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
