Slow Cooker Taco Potato Casserole is made with ground beef, frozen hashbrowns, taco seasoning, cheddar cheese, and a few other Mexican dish staples for the perfect main course for taco night. This family-friendly recipe is sure to be a huge hit!
Why this crock pot taco casserole works
This is one of those slow cooker recipes to keep on hand for busy weeknights (or weekends). Slow cooker taco casserole requires minimal prep time – thanks to the dump and go directions. The cooking time is moderate, meaning you have time to get a few things done around the home before putting this delicious casserole on the dinner table.
- Ground Beef: Using lean ground beef will produce less fat and soak up more onion and garlic flavor when cooked.
- Frozen Hashbrowns: This adds a nice hearty touch to the casserole without being overpowering.
- Cheddar Cheese Soup: This helps provide a creamy texture to the meat mixture.
- Taco Seasoning: The primary seasoning to give it an authentic Mexican flavor.
- Yellow Onion and Garlic: Diced and sauteed with the ground beef to give it a bit of flavor before adding to the remaining ingredients.
- Green Chiles and Diced Tomatoes: The Old El Paso brand of these chiles and tomatoes are rated best. Having them in a can makes the recipe that much easier to make.
- Shredded Cheddar Cheese: Purchasing a block of cheese and shredding it yourself will guarantee that it melts without having a residue (like bagged cheese).
Step One – Start by putting the hashbrowns on the bottom of the slow cooker. Then add the cooked hamburger meat mixture, shredded cheese, and all other remaining ingredients.
Step Two – Give everything a good stir until well combined.
Step Three – Cover and cook on LOW for 4-5 hours.
Step Four – Serve immediately and enjoy!
How to serve:
- This taco casserole is perfect for all your favorite toppings: diced potatoes, chopped bell peppers, sour cream, sliced avocado, and melty cheese.
- Black beans, guacamole, and tortilla chips are non-filling sides that can be served with this dish.
- With this being a Mexican food, you can’t go wrong with experimenting with using the casserole to make tacos, a taco salad, burritos, and/or enchiladas.
Although the casserole will look slightly different, you can use cubed hashbrowns. Tater tots can also be used, but expect them to break up a bit once cooked and bowled for serving.
Ground turkey, shredded chicken, and beef steak (or carne asada) would be great substitutions for this recipe.
Any leftover taco casserole can be stored in an airtight container and stored in the refrigerator for up to 4 days. It can also be placed in a freezer bag and stored in the freezer for up to 3 months.
Yes! Adding black beans, bell peppers, and corn can quickly add heartiness to the casserole dish.
For this recipe, it is okay to add the frozen potato directly to the bottom of the slow cooker. Though, you will find, it’s easier to mix the ingredients if the potatoes are thawed or at least partially thawed.
Slow Cooker Taco Potato Casserole
- 1 lb. ground beef
- 1 yellow onion diced
- 3 cloves garlic minced
- 14.5 oz. can diced tomatoes
- 4 oz. can diced green chilies
- ½ cup sour cream
- 1 oz. packet of taco seasoning (2 tablespoons)
- 10.5 oz. can cheddar cheese soup
- 16 oz. frozen shredded hash browns (thawed or partially thawed)
- 2 ½ cups shredded cheddar cheese
- In a large skillet, brown the ground beef with the diced onions and minced garlic over medium high heat.
- Drain and add to the crockpot.
- Next, add the remaining ingredients to the crockpot, stir to combine, and cook on low for 4-5 hours.
- Serve immediately and enjoy!
- Any leftover taco casserole can be stored in an airtight container and stored in the refrigerator for up to 4 days. It can also be placed in a freezer bag and stored in the freezer for up to 3 months.
- Ground turkey, shredded chicken, beef steak (or carne asada) would be great substitutions for this recipe.
- Although the casserole will look a bit different, you can certainly use cubed hashbrowns. Tater tots can also be used, but expect them to break up a bit once cooked and bowled for serving.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.