What is crockpot taco potato casserole made of?

Crockpot taco potato casserole is made with ground beef, taco seasoning, frozen hashbrowns, cheddar cheese soup, sour cream, canned tomatoes with green chiles, onions, garlic, and shredded cheddar cheese. Everything is layered and slow-cooked to create a cheesy, taco-inspired casserole that’s hearty and full of flavor. Crockpot taco potato casserole is made with ground beef, taco seasoning, frozen hashbrowns, cheddar cheese soup, sour cream, canned tomatoes with green chiles, onions, garlic, and shredded cheddar cheese. Everything is layered and slow-cooked to create a cheesy, taco-inspired casserole that’s hearty and full of flavor.

Can I use frozen hash browns in crockpot taco potato casserole?

Yes, frozen hash browns work perfectly in crockpot taco potato casserole. Just thaw them slightly before adding to the slow cooker so they mix evenly with the other ingredients and cook more uniformly.

How long does taco potato casserole take to cook in a crockpot?

It typically takes 4 to 5 hours on LOW heat. If you’re doubling the recipe or using larger chunks of potato, you might want to extend the cooking time by 30 to 45 minutes for the best texture.

How do I make crockpot taco potato casserole vegetarian?

To make it vegetarian, swap the ground beef with black beans, lentils, or plant-based meat crumbles. Keep the taco seasoning, sour cream, and cheese (or dairy-free alternatives), and you'll still get all the bold taco flavor in a meatless version.

Crockpot Taco Potato Casserole

Description

A cheesy, hearty, taco-inspired casserole slow-cooked with ground beef, hashbrowns, and bold flavor. This crockpot taco potato casserole is comfort food made easy and ideal for family dinners or meal prep.

Ingredients

Scale

1 lb ground beef

1 yellow onion, diced

3 cloves garlic, minced

1 oz taco seasoning (1 packet)

10.5 oz cheddar cheese soup

14.5 oz canned diced tomatoes (drained slightly)

4 oz canned diced green chiles

½ cup sour cream

16 oz frozen shredded hashbrowns (thawed)

2 ½ cups shredded cheddar cheese

Instructions

Brown ground beef in a skillet with diced onion and garlic over medium heat. Drain fat.

Spray the crockpot insert with cooking spray or use a liner.

Layer thawed hashbrowns at the bottom of the slow cooker.

Add cooked beef mixture on top of the potatoes.

Stir in sour cream, cheddar soup, diced tomatoes, green chiles, and taco seasoning until evenly combined.

Top the mixture with shredded cheddar cheese.

Cover and cook on LOW for 4–5 hours, until bubbly and potatoes are fork-tender.

(Optional) Uncover for the last 30 minutes to let the top crisp slightly before serving.

Notes

You can substitute ground beef with ground turkey or vegetarian crumbles.

Frozen diced potatoes or tater tots also work in place of shredded hashbrowns.

For a spicy kick, add a few dashes of hot sauce or diced jalapeños.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Mexican-American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 4g
Sodium: 1100mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 22g
Cholesterol: 90mg

Keywords: crockpot taco potato casserole, slow cooker taco casserole, taco potato bake