Slow Cooker Taco Potato Casserole
This Slow Cooker Taco Potato Casserole is a hearty and flavorful dish made with ground beef, hash browns, cheddar cheese, and taco-inspired ingredients, perfect for an easy, crowd-pleasing meal.
Servings: 6
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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.
- Diced hashbrown potatoes can be used instead of the shredded (or the O'Brien variety). Tater tots can also be used, but expect them to break up a bit once cooked and bowled for serving.
- Don't like cheddar cheese soup? Cream of mushroom, chicken or celery soup can be used instead.
- Vegetables can be added such as bell pepper, mushrooms or corn.
- For more protein, add a can of pinto or black beans.
Nutrition
Calories: 499kcal | Carbohydrates: 28g | Protein: 30g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 1196mg | Potassium: 926mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1339IU | Vitamin C: 23mg | Calcium: 420mg | Iron: 4mg
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