Prep Time: 10 mins | Cook Time: 4 hrs | Servings: 6 people
The first time I made this hashbrown casserole, my kids did not stop until they devour the whole thing! This casserole has been one of the most requested dishes at home. It’s pretty simple to make and absolutely delicious! A one-pot wonder that you can easily make at any time.
This crock pot, hashbrown casserole is one of those recipes that you’ll never say no to. It’s super easy to put together and ready in a cinch. It’s a winner casserole that your entire family will ask for over and over again!
In the last year, I have been trying out recipes. And this hashbrown casserole stands out. I love adding in more cheese, and I promise it makes a whole lot of difference! Plus, there is no need to thaw the hash browns as they will thaw and cook in the crock pot. This crock pot, hashbrown casserole is one of the easiest meals I have prepared for my loved ones. And this is crazy delicious!
Ingredients
2 cloves garlic, minced
1 pound ground beef
10.5 ounces cheddar cheese soup
30 ounces frozen shredded hash browns
2 c. shredded taco-style cheese divided
1-ounce packet of taco seasoning
How to make Taco Crock Pot Hashbrown Casserole
Step 1: Cook the ground beef and garlic until the meat is browned. Then, drain the excess grease.
Step 2: Place all the ingredients in a large bowl except for 1 c. of shredded cheese. Mix well and transfer the contents of the bowl into a lightly greased 6-quart crock pot or casserole crock pot. On top, sprinkle the reserved cheese.
Step 3: Cover and set to cook for 4 to 5 hours on low or 2 to 2 1/2 hours on high.
Step 4: You can broil for about 90 seconds on high (if using an oven-safe crock) to brown the cheese.
Nutrition Facts:
Calories: 376 kcal | Carbohydrates: 34g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 1012mg | Potassium: 925mg | Fiber: 3g | Sugar: 2g | Vitamin A: 862IU | Vitamin C: 14mg | Calcium: 467mg | Iron: 4mg
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