Taco Crock Pot Hashbrown Casserole Recipe

Cooking Directions

• STEP 1.In a large skillet, cook ground beef over medium heat until browned. Drain any excess fat.
• STEP 2.Add taco seasoning and diced tomatoes to the skillet. Stir well to combine.
• STEP 3.In a greased crock pot, layer half of the frozen hashbrowns, followed by half of the ground beef mixture, and half of the shredded cheese. Repeat the layers with the remaining ingredients.
• STEP 4.Cover the crock pot and cook on low heat for 4-6 hours or until the hashbrowns are tender and the cheese is melted and bubbly.
• STEP 5.Once cooked, serve the Taco Crock Pot Hashbrown Casserole with your favorite taco toppings like sour cream, salsa, and guacamole.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can customize this casserole by adding additional toppings like sliced black olives, diced onions, or chopped bell peppers.
• For a spicier version, add some diced jalapenos or a sprinkle of cayenne pepper to the ground beef mixture.
• If you prefer a crispier texture, you can broil the casserole in the oven for a few minutes after it's done cooking in the crock pot.

Storage and Serving

• Serve the Taco Crock Pot Hashbrown Casserole hot, straight from the crock pot.
• Garnish with your favorite taco toppings like sour cream, salsa, and guacamole.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.