Crock Pot Taco Casserole

This Crock Pot Taco Casserole is an easy, cheesy, creamy slow cooker dinner made with taco seasoned beef, shredded hash browns and Rotel!.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 429kcal

In a large skillet, cook and crumble 1 pound ground beef until no longer pink and fully cooked. Drain excess grease and put back into skillet.
Add 2 Tablespoons taco seasoning to the meat and stir to combine. Turn off heat.
Add 30 ounce bag frozen shredded hashbrowns to the bottom of the crockpot and spread evenly.
Add the cooked ground beef evenly over the top of the hashbrowns.
Add remaining taco seasoning, ½ cup sour cream, 10.5 ounce can condensed white cheddar soup, 1 ½ cups Colby Jack shredded cheese and 10 ounce can Rotel, undrained.
Stir to fully combine.
Cover and cook on low for 4 hours or 2 hours on high, or until the hashbrowns are fully cooked and looking a little brown around the edges.
When you have about 15 minutes remaining to cook, sprinkle the remaining 1/2 cup Colby Jack shredded cheese over the top and replace the lid to let it melt.
Serve immediately topped with your favorite taco toppings (diced tomatoes, jalapenos, sliced black olives, sliced green onions, shredded lettuce, salsa, etc.). This is great to scoop up with tortilla chips too!

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This cooks around 4 hours on low and 2 hours on high in the Slow Cooker. Cooking times will vary.