Crock Pot Taco Casserole
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This amazingly cheesy Crock Pot Taco Casserole is a super easy slow cooker meal that delivers hearty Tex-Mex flavor with simple ingredients! Similar to my Taco Lasagna, this cozy comfort food dinner combines seasoned ground beef, melty cheese, and bold taco flavors into one hearty casserole the whole family will love. It's perfect for busy weeknights, Taco Tuesday, potlucks, or anytime you need an easy crockpot dinner that’s filling, budget-friendly, and packed with flavor.
Easy to throw together using pantry staples, this cheesy taco casserole is your new favorite weeknight dinner! With hearty hash browns. Like my Taco Chili and Slow Cooker Taco Soup, this is a fun way to twist bold taco flavor into a unique and crowd-pleasing dish!
Quick Look: Slow Cooker Taco Casserole
- ⏱️ Prep Time: 15 minutes
- 🕒 Total Time: 3 hours 15 minutes
- 👨👩👧👦 Servings: 8
- 📊 Calories: ~300 kcal per serving
- 🥣 Ingredients: ground beef, taco seasoning, frozen shredded hashbrowns, sour cream, condensed cheddar soup, chili powder, paprika, cheddar cheese, jack cheese, salsa
- ⭐ Difficulty: Easy, great for meal prep and low-stress dinners.
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Why You'll Love This Recipe
Great to Customize: The base of this casserole is already packed with flavor, but you can serve additional toppings on the side to give everybody the option to make every bite their own!
Simple and Accessible Ingredients: The ingredients for this dish are easy to find at the store and keep well in your fridge, freezer, and pantry for a super convenient dish.
Amazing Comfort Food: This dish is cheesy and hearty and makes for the best filling and comforting dish any night of the week!
For even more homemade taco options, try my Taco Wonton Cups or this Copycat Taco Bell Chili Cheese Burrito!
Ingredients Needed
- Ground Beef: I like to use 80/20 ground beef for this recipe, but use whatever ratio you prefer.
- Taco Seasoning: store-bought or my easy homemade taco seasoning.
- Condensed Cheddar Soup: Regular cheddar or white cheddar will work.
- Shredded Cheese: Both cheddar cheese and either Colby Jack or pepper jack are ideal for the perfect melty, cheesy consistency.
- Salsa: I prefer to use a thick jarred salsa.
How to Make this Crock Pot Taco Casserole
- Step 1: Cook the ground beef in a large skillet over medium heat until it's browned through. Drain any excess grease.
- Step 2: Add taco seasoning and water to the beef and stir to combine, then remove from heat.
- Step 3: Add frozen hash browns to a slow cooker that's been prepared with nonstick spray. Add the ground beef on top.
- Step 4: Add half of the shredded cheese, sour cream, cheddar soup, and seasonings.
- Step 5: Add the salsa, then mix well. Cover and and cook on low for 2 to 2 1/2 hours, or until the hashbrowns are tender and slightly browned.
- Step 6: When there's about 15 minutes of cooking time remaining, top with the remaining cheese.
Recipe Tips
- If you want to control the flavors even more, you can make your own Homemade Taco Seasoning.
- For even meltier and creamier cheese, buy blocks and shred it yourself. Pre-shredded cheese has a coating that prevents sticking and makes it less melty.
- Pair your taco casserole with salsa, avocado or guacamole, fresh chopped cilantro, sour cream, sliced green onions, or any other taco fix-ins you and your family love!
Recipe FAQ's
Absolutely! Use a spicier salsa and add seasonings like red pepper flakes to get some more heat in your casserole.
Be sure to get rid of any excess moisture before cooking your casserole. Drain off grease from the ground beef, and if the frozen hashbrowns are letting off any liquid give them a light pat dry with some paper towels.
You can definitely cook the ground beef a day or so ahead of time and store it in an airtight container in the fridge until it's time to cook.
Transfer any leftover taco casserole to an airtight container and store in the fridge for 3 to 4 days. Reheat in the microwave or return to the slow cooker on the lowest setting and cooking until heated through.
Yes, transfer to a freezer safe bag or container and freeze for up to 3 months. I recommend thawing in the fridge before reheating frozen leftovers.
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Crock Pot Taco Casserole
Equipment
Ingredients
- 1 pound ground beef 80/20
- 1 package taco seasoning
- ⅓ cup water
- 1 bag frozen shredded hashbrowns 30 ounce
- ½ cup sour cream
- 1 can condensed cheddar soup 10.5 ounce regular or white cheddar
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 1 cup cheddar cheese shredded divided
- 1 cup jack cheese shredded divided
- 10 ounces salsa mild or medium
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Instructions
- In a large skillet over medium heat cook and crumble the ground beef until it is no longer pink. Drain the excess grease and return the beef to the skillet. Add taco seasoning and water to the beef then stir to combine. Remove this mixture from the heat.
- Spray the insert of a crockpot with nonstick spray. Spread the shredded hashbrowns evenly into the crockpot. Add the cooked ground beef. Top with the sour cream, cheddar soup, chili powder, paprika, ½ cup cheddar cheese, ½ cup jack cheese and the salsa.
- Stir using a wooden spoon or spatula to completely combine the ingredients. Cover and cook on high for 2-2.5 hours (4-4.5 hours on low). Once the hashbrowns are fully cooked and a little brown around the edges.
- With about 15 minutes left to cook, top with the remaining cheese and let it melt.
- Serve immediately with your favorite taco toppings.
Notes
- Hashbrowns: Since slow cookers may vary in temperature, use the hashbrowns as the indicator that the casserole is ready for the final cheese topping. They should be tender throughout and lightly browned around the edges before serving.
- Ground Beef: After browning the ground beef, draining any excess grease helps prevent the finished casserole from becoming overly greasy.
