Crock Pot Taco Hashbrown Casserole
This crockpot taco hashbrown casserole is meaty, cheesy and absolutely delicious. It's really easy to make, and the perfect family meal to make and enjoy!
Servings: 6
Calories: 419kcal
Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 4 cups diced potatoes frozen
- 2 tablespoons Taco seasoning blend
- 1 teaspoon black pepper
- 6 large eggs
- 1 can condensed cheddar cheese soup
Instructions
- In a large skillet, over medium to medium-high heat, add onions and ground meat. Using a wooden spoon, break the beef into small pieces.
- Cook ground beef until no longer pink and onions are tender. Drain and put mixture in a large mixing bowl.
- Add potatoes, Taco seasoning and pepper.
- Stir until blended together.
- Spray slow cooker with cooking spray. Add meat mixture to slow cooker.
- In a medium bowl, using your whisk, blend eggs and cheese soup together until smooth.
- Pour over top of beef mixture. Stir until incorporated.
- Cover and cook on high for about 2 hours. Serve and enjoy!
Video
Notes
- Pack in protein. To pack some extra protein into the casserole, you can also add canned (and drained) beans, chickpeas or corn to the casserole along with the ground beef.
- Keep it warm. Turn on your slow cooker’s warm setting to keep the casserole warm, especially if you’re serving it at different times for everyone in the family.
- Don't skip browning the meat. While you can easily skip this step, I would highly recommend taking a few extra minutes to brown the beef, as it adds a nice bit of caramelization, which really builds up the flavor.
Nutrition
Calories: 419kcal | Carbohydrates: 31g | Protein: 23g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 463mg | Potassium: 1113mg | Fiber: 4g | Sugar: 3g | Vitamin A: 557IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 4mg