Crock Pot Taco Casserole

This amazing Slow Cooker Taco Casserole is a hearty and bold comfort food that's so easy to throw together!

Course Entrees

Cuisine American

Keyword crock pot casserole, crock pot taco casserole, potato casserole, slow cooker casserole, taco casserole

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 294kcal

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.

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.