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A close-up shot of a serving of cheesy taco hash brown casserole on a plate, placed on the white marble cooktop. The dish is topped with fresh cilantro and served alongside warm tortillas and a fresh salad, making it a comforting and satisfying meal, ready to enjoy.

Crockpot Cheesy Taco Hashbrown Casserole Recipe

This Crockpot Cheesy Taco Hashbrown Casserole is a rich, creamy, and flavorful dish packed with taco-seasoned meat, crispy hash browns, and melty cheese. A true comfort food that's easy and satisfying!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 299
Ingredients Equipment Method

Ingredients
  

  • 1 pound ground meat such as beef pork, turkey, or chicken
  • 30 ounces frozen shredded hash browns
  • 10.5 ounces Rotel or tomatoes with green chiles drained
  • 10.5 ounces cheese soup
  • 1 ounce packet taco seasoning
  • 2 cups Mexican Blend Shredded Cheese divided

Equipment

  • Slow cooker (Crockpot)
  • Large skillet
  • Mixing bowl
  • Spatula or wooden spoon

Method
 

  1. In a skillet, cook the ground meat over medium heat until browned. Drain any excess grease.
    A close-up shot of a black skillet on the white marble cooktop, filled with ground meat sizzling as it browns over medium heat. A wooden spatula stirs the crumbles while steam rises, releasing a rich, savory aroma that fills the kitchen.
  2. In a large bowl, mix together the hash browns, drained Rotel, cheese soup, taco seasoning, and 1 ½ cups of shredded cheese.
    A close-up shot of the cooked ground meat being added into the large glass mixing bowl on the white marble cooktop. The browned crumbles blend seamlessly into the cheesy, seasoned hash brown mixture, creating a rich and hearty filling for the casserole.
  3. Add the cooked meat to the mixture and stir well to combine.
    A close-up shot of a large glass mixing bowl on the white marble cooktop, filled with frozen shredded hash browns, drained Rotel tomatoes with green chiles, creamy cheese soup, taco seasoning, and shredded Mexican blend cheese. A wooden spoon is partially submerged, ready to mix the ingredients together into a flavorful and creamy base.
  4. Lightly grease the slow cooker and spread the mixture evenly inside.
    A close-up shot of a slow cooker lightly greased, sitting on the white marble cooktop, as the mixed casserole ingredients are spread evenly inside. The creamy, cheesy mixture is smooth and packed with flavorful chunks, ready to cook to perfection.
  5. Cover and cook on low for 4-5 hours or high for 2-3 hours, until everything is heated through and the flavors meld together.
    A close-up shot of the slow cooker on the white marble cooktop, covered and set to cook on low. The casserole is slowly heating through, allowing all the flavors to meld together into a rich, cheesy, and taco-flavored dish.
  6. In the last 20 minutes, sprinkle the remaining ½ cup of shredded cheese on top and let it melt.
    A close-up shot of the slow cooker on the white marble cooktop, with the lid removed, revealing the bubbling, golden casserole. A hand is sprinkling the remaining shredded Mexican blend cheese on top, ready to melt into a gooey, cheesy layer for the final touch.
  7. Once done, serve hot with tortillas, fresh salad, or your favorite toppings.
  8. Enjoy your cheesy, comforting taco casserole!
    A close-up shot of a serving of cheesy taco hash brown casserole on a plate, placed on the white marble cooktop. The dish is topped with fresh cilantro and served alongside warm tortillas and a fresh salad, making it a comforting and satisfying meal, ready to enjoy.