Taco Hash Brown Casserole
A delicious and easy slow-cooked casserole combining taco flavors with hash browns, perfect for busy weeknights.
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.
Instructions
Preparation
- Brown the ground beef or turkey in a skillet, then drain and stir in taco seasoning.
- Layer the frozen hashbrowns at the bottom of the crockpot.
- Add the cooked meat on top of the hashbrowns.
- Pour in the drained corn, black beans, and Rotel, ensuring a nice even layer.
- Top with shredded cheese.
Cooking
- Cover the crockpot and cook on low for 4 to 5 hours.
- Before serving, add more cheese on top and cook for an additional few minutes until melted.
Serving
- Let the casserole rest for 10 minutes before serving.
- 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.