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Taco Hash Brown Casserole

A delicious and easy slow-cooked casserole combining taco flavors with hash browns, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 pound ground beef or turkey Can swap turkey for a leaner option.
  • 1 packet taco seasoning Add extra if you like it spicier.
  • 1 bag frozen hashbrowns No need to thaw.
  • 1 can drained corn
  • 1 can black beans Can substitute with kidney or pinto beans.
  • 1 can Rotel Adds spice; can adjust based on preference.
  • 2 cups shredded cheese Use more for topping later.

Method
 

Preparation
  1. Brown the ground beef or turkey in a skillet, then drain and stir in taco seasoning.
  2. Layer the frozen hashbrowns at the bottom of the crockpot.
  3. Add the cooked meat on top of the hashbrowns.
  4. Pour in the drained corn, black beans, and Rotel, ensuring a nice even layer.
  5. Top with shredded cheese.
Cooking
  1. Cover the crockpot and cook on low for 4 to 5 hours.
  2. Before serving, add more cheese on top and cook for an additional few minutes until melted.
Serving
  1. Let the casserole rest for 10 minutes before serving.
  2. Serve hot and enjoy with chips and salsa.

Notes

For extra flavor, consider adding a splash of salsa or additional spices. Leftovers store well in an airtight container for about 3 days.