Taco Potato Casserole Recipe
This 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.
- 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.
- You can use frozen O'brien potatoes instead of the shredded hashbrowns and it cooks up just as perfectly.
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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