Crockpot Cheesy Taco Hashbrown Casserole
Cheesy Taco Hashbrown Casserole is a hearty dish combining tender hashbrowns, seasoned taco meat, and melted cheese. Cooked to perfection in a crockpot, this savory casserole is perfect for weeknight dinners or potlucks, offering a satisfying and flavorful meal.
Equipment
- Large skillet
- 6-quart slow cooker
- Wooden Spoon or Spatula
- Measuring cups and spoons
Ingredients
- 1 pound ground turkey
- 1 packet taco seasoning
- ½ medium yellow onion finely diced
- 2 cloves garlic minced
- 30 ounces frozen shredded hash browns do not thaw
- 10.5 ounces condensed cheddar cheese soup
- 10.5 ounces Rotel or diced tomatoes with green chiles undrained
- 2 cups shredded Mexican-blend cheese divided
- ¼ teaspoon black pepper
- 1 tablespoon olive oil if needed for browning the turkey
Instructions
- Heat a large skillet over medium-high heat. Add the olive oil if needed, followed by the ground turkey and diced onion. Cook for 5–7 minutes, breaking up the turkey, until no longer pink.
- Add the minced garlic and cook for about 30 seconds. Stir in the taco seasoning and cook for another minute. Drain any excess liquid if necessary.
- Add the frozen hash browns, seasoned turkey mixture, cheese soup, Rotel, black pepper, and 1 cup of the shredded cheese to a 6-quart slow cooker.
- Stir gently until everything is evenly combined.
- Sprinkle the remaining 1 cup of cheese evenly over the top.
- Cover and cook on HIGH for 3 hours or LOW for 4–5 hours, until the hash browns are tender and the casserole is hot and bubbling around the edges.
- Turn off the slow cooker and let the casserole rest, uncovered, for 10 minutes before serving.
