Crockpot Taco Hash Brown (Print Version)
Hearty slow-cooked dish blending seasoned beef, cheese, and crispy hash browns for busy nights.
# Ingredients:
Ground Meat
01 -
1.5 to 2 pounds ground beef or preferred ground meat
Seasoning and Liquids
02 -
3 tablespoons taco seasoning, divided
03 -
60 milliliters (1/4 cup) water for taco meat
Vegetables and Bases
04 -
26 ounces frozen shredded hash browns, partially thawed
05 -
240 milliliters (1 cup) salsa, store-bought or homemade
Dairy
06 -
4 cups shredded cheese (sharp cheddar and pepper jack), divided
07 -
120 milliliters (1/2 cup) sour cream
Soup
08 -
10.5 ounces canned cream of chicken soup
Optional Toppings
09 -
Tomatoes, jalapeños, lettuce, olives, extra sour cream, hot sauce as desired
# Instructions:
01 -
In a medium skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
02 -
Add 2 tablespoons of taco seasoning and 60 milliliters of water to the cooked meat. Simmer for a few minutes, stirring occasionally.
03 -
In the crockpot, layer the shredded hash browns, seasoned beef, salsa, 2 cups of shredded cheese, cream of chicken soup, sour cream, and the remaining taco seasoning. Mix thoroughly to combine.
04 -
Cover and cook on low heat for 4 hours, or on high for 2 to 2.5 hours.
05 -
During the last 30 minutes of cooking, sprinkle the remaining 2 cups of shredded cheese on top. Finish cooking uncovered.
06 -
Serve hot with optional toppings such as tomatoes, jalapeños, lettuce, olives, sour cream, or hot sauce as desired.
# Notes:
01 -
Customize by adding black beans, corn, green chilies, or bell peppers to enhance flavor and texture.
02 -
Frozen cubed hash browns can be used as a substitute for shredded hash browns.
03 -
To increase spiciness, use hot salsa, pepper jack cheese, or add extra jalapeños.
04 -
Leftovers keep well refrigerated for up to 3 days and reheat safely in a microwave or oven set to 175°C (350°F).