Description
A comforting, cheesy Tex-Mex casserole made in the slow cooker: seasoned ground meat, frozen hashbrowns, creamy sauce and melted cheese all baked to perfection.
Ingredients
Scale
- 1 packet taco seasoning – brings the bold taco flavour.
- 1 cup diced onion – adds sweetness and texture.
- 2 cups frozen hashbrowns – forms the hearty base of the casserole.
- 1 lb ground beef or ground turkey – protein and savoury depth (turkey gives a lighter option).
- 1 can (10 oz) diced tomatoes with green chilies – adds moisture, flavor & mild heat.
- 1 can (4 oz) diced green chilies – extra green chili punch.
- 1 cup shredded cheddar cheese – sharpness and gooey melt.
- 1 cup shredded mozzarella cheese – mild melty texture.
- ½ cup sour cream – creamy tang to balance flavours.
- ½ cup cream of chicken soup (or cream of mushroom soup) – creamy binder for the casserole (mushroom works for a lighter/vegetarian twist).
- ¼ cup milk – thins the soup mixture so it permeates the hashbrowns.
- Salt and pepper to taste – final seasoning push.
Instructions
- Brown the ground beef or turkey in a skillet over medium heat, breaking it up, until no pink remains. Drain excess fat.
- Stir in the taco seasoning packet, diced onion, diced tomatoes with green chilies, and the diced green chilies. Cook for another 2-3 minutes until heated through.
- In a separate bowl, mix together the sour cream, cream of chicken (or mushroom) soup, and milk. Season with salt and pepper.
- Spray the inside of the crockpot with non-stick cooking spray (or lightly oil).
- Layer the frozen hashbrowns on the bottom of the crockpot.
- Spread the taco meat mixture evenly over the hashbrowns.
- Pour the sour-cream/soup/milk mixture on top.
- Sprinkle the shredded cheddar cheese and shredded mozzarella on top.
- Cover and cook on Low for 4-5 hours (or until the casserole is bubbly and the cheese is melted and golden brown). If in a rush you can cook on High for about 2-3 hours (though Low gives better texture).
- Serve hot with your favourite taco toppings like salsa, guacamole, or sour cream.
Notes
- Use ground turkey instead of beef for a lighter protein option.
- You can swap cream of chicken soup for cream of mushroom to change the flavour slightly or use veggie-friendly versions.
- Frozen hashbrowns can be used straight from the freezer — no need to thaw.
- If you like a crispier top, at the end you could remove the crockpot insert (if oven-safe) and broil for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Category: Main Dish
- Method: Slow Cooker / Crockpot
- Cuisine: Tex-Mex / American
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 400 kcal
- Sugar: ~4 g
- Sodium: ~700 mg
- Fat: 18 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~6 g
- Trans Fat: ~0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: ~65 mg