Crockpot Taco Casserole
Frozen hash browns under taco-seasoned beef, Rotel, and cheese sauce: the fastest dump and go casserole here.
Crockpot Taco Casserole
Course: Main CourseDifficulty: Easy6
servings15
minutes4
hoursFrozen hash browns under taco-seasoned beef, Rotel, and cheese sauce: the fastest dump and go casserole here.
Ingredients
1 lb ground beef
1 packet taco seasoning
1 bag (30 oz) frozen shredded hash browns
1 can (10 oz) Rotel diced tomatoes and green chiles, drained
1 can (15 oz) black beans, drained and rinsed
1 can (10.5 oz) condensed cheddar cheese soup
½ cup milk
1 cup shredded Mexican-blend cheese
Sour cream, sliced green onion, and crushed tortilla chips to serve
Salt to taste, only after tasting
Chopped fresh cilantro to finish
Lime wedges to serve
Directions
- Gather and measure everything before you start, so nothing waits on the counter.
- Brown the beef, drain the fat, and stir in the taco seasoning.
- Spread the hash browns over the bottom of the greased insert.
- Layer the beef, beans, and drained Rotel on top.
- Whisk the cheese soup with the milk and pour it over. Do not stir.
- Cook 4 hours on LOW.
- Top with the cheese, cover 10 minutes, and serve with the chips, sour cream, and green onion.
- Check that the hash browns at the edge are soft and the sauce is bubbling, not watery.
- Let the casserole rest 10 minutes with the lid off so the layers set.
- Scoop with a wide spoon straight down to the bottom, so each serving has every layer.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Drain the Rotel and the beans. Their liquid is what makes a taco casserole watery.
Why drain the cans
The liquid from the tomatoes and beans is what makes a taco casserole watery. Draining them keeps the sauce thick and the layers distinct.
The hash browns go in frozen and act as a base that soaks up flavor.
Taco Casserole: swaps and mistakes
Ground turkey can replace beef. Pinto beans work in place of black beans. Do not stir after pouring the sauce. The layers cook better undisturbed.
Salt only after tasting, because the seasoning and soup are salty.
Serve it up
Crushed chips, sour cream and green onion add crunch. Lime wedges brighten each bite. Leftovers reheat in the microwave, and the hash browns soften a bit overnight.
One mistake with this casserole
Stirring the sauce in. Pouring it over and leaving it alone lets the hash browns cook in layers. Tasting before salting also helps, since the seasoning packet and the cheese soup are both salty.
A sturdy spoon helps here. Scoop straight to the bottom so the hash browns come up with the beef. It is a good weeknight pot, because it needs almost no prep.
Crockpot Taco Casserole at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 12, led by ground beef, packet taco seasoning, bag (30 oz) frozen shredded hash browns, (10 oz) Rotel diced tomatoes and green chiles
Tips for Crockpot Taco Casserole
Drain the Rotel and the beans. Their liquid is what makes a taco casserole watery.
Crockpot Taco Casserole FAQ
How long does Crockpot Taco Casserole take?
Crockpot Taco Casserole takes 4 hours of cooking after 15 minutes of prep.
How many people does Crockpot Taco Casserole serve?
This recipe makes 6 servings.
What do I need to make Crockpot Taco Casserole?
12 ingredients, led by ground beef, packet taco seasoning, bag (30 oz) frozen shredded hash browns, (10 oz) Rotel diced tomatoes and green chiles. Amounts are in the recipe card above.
