This Taco Crock Pot Hashbrown Casserole is a family-friendly favorite packed with cheesy taco flavor, slow-cooked comfort, and minimal prep.

Scale

1 lb ground beef

2 cloves garlic, minced

1 oz taco seasoning

10.5 oz cheddar cheese soup

30 oz frozen shredded hashbrowns

2 cups shredded taco style cheese, divided

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1. Brown ground beef with minced garlic in a skillet over medium heat. Drain excess grease.

2. Add taco seasoning to the beef and stir to coat evenly. Remove from heat.

3. In a large bowl, combine the seasoned beef, cheddar cheese soup, frozen hashbrowns, and 1 cup of shredded cheese.

4. Lightly grease a 6-quart Crock Pot and pour the mixture into the insert, spreading evenly.

5. Sprinkle the remaining 1 cup of cheese over the top.

6. Cover and cook on LOW for 4-5 hours or HIGH for 2-2.5 hours. Do not lift the lid while cooking.

7. Optional: If using an oven-safe insert, broil for 90 seconds to brown the cheese.

8. Serve hot with your favorite toppings.

Swap ground beef with turkey or plant-based meat for a lighter version.

Do not thaw the hashbrowns before cooking.

Add salsa or hot sauce for extra flavor, but adjust moisture accordingly.