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Crockpot Taco Hashbrown Casserole

Crockpot taco hashbrown casserole with layers of seasoned taco beef and tender shredded hashbrowns, finished with a golden melty cheese top. This Tex-Mex slow cooker bake stays creamy thanks to cream of chicken soup and sour cream.
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Prep Time 15 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco beef
  • 1.5 lb ground beef
  • 1 packet (1 oz) taco seasoning
  • 0.5 cup water
Casserole mixture
  • 1 bag (32 oz) frozen shredded hashbrowns, thawed
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 can (4 oz) diced green chiles
  • 2 shredded Mexican cheese blend, divided
  • 0.5 cup salsa
  • 0.25 tsp garlic powder
Toppings
  • 0.25 Sour cream
  • 0.25 sliced jalapeños
  • 0.25 fresh cilantro

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown and season the taco meat
  1. Brown the ground beef in a skillet over medium-high heat, then drain excess fat for a cleaner casserole texture.
  2. Add taco seasoning and water to the skillet and simmer for 2 minutes until the liquid is absorbed.
Mix the casserole base
  1. In a large bowl, whisk together cream of chicken soup, sour cream, diced green chiles, salsa, and garlic powder until smooth.
  2. Stir in thawed hashbrowns, the seasoned taco meat, and half the shredded cheese until evenly combined.
Slow-cook
  1. Pour the mixture into a greased slow cooker and spread evenly so the hashbrowns cook through uniformly.
  2. Cook on low for 5–6 hours, or on high for 3 hours, until the hashbrowns are cooked through and the casserole is hot throughout.
  3. Sprinkle the remaining cheese over the top, cover, and cook on high for 10–15 minutes until melted and bubbly.
Serve
  1. Serve immediately, topped with sour cream, sliced jalapeños, and fresh cilantro for bright, spicy finish.

Notes

For the best browning, make sure the casserole is evenly spread before slow cooking so the top cheese melts into a consistent layer. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the microwave or oven until hot. Freezing is not recommended because hashbrowns can soften further after thawing. For a lighter option, swap half the sour cream for plain Greek yogurt and use reduced-fat cheese if desired.