🇲🇽 Slow Cooker Taco Hashbrowns
⏱️ Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 4–5 hours (Low) or 2–3 hours (High)
- Servings: 6–8 servings
📋 Ingredients
- 1 lb (450g) Ground Beef (or ground turkey)
- 1 packet (1 oz / 30g) Taco Seasoning
- 1 small Yellow Onion, finely diced
- 1 bag (20–30 oz / 600–800g) Frozen Shredded Hash Browns
- 1 can (10.75 oz / 300g) Condensed Cheddar Cheese Soup
- 1 can (10 oz) Diced Tomatoes with Green Chilies (e.g., Rotel, drained)
- 2 cups Shredded Cheese (Cheddar, Monterey Jack, or Mexican blend)
- Fresh Cilantro, chopped for garnish
👩🍳 Step-by-Step Instructions
- Prepare the Meat: In a skillet over medium-high heat, cook the ground beef and diced onion until the meat is fully browned and the onions are translucent. Drain any excess fat. Add the taco seasoning packet along with the amount of water specified on the packet, then simmer for 2 to 3 minutes.
- Assemble in the Slow Cooker: Lightly coat the interior of your slow cooker with non-stick cooking spray. Add the seasoned ground beef, frozen hash browns, cheddar cheese soup, and drained diced tomatoes. Stir gently to combine all ingredients evenly.
- Top with Cheese: Spread the mixture evenly across the bottom of the slow cooker insert, then sprinkle the 2 cups of shredded cheese uniformly over the top.
- Slow Cook:
- Cover and cook on LOW for 4 to 5 hours.
- Alternatively, cook on HIGH for 2 to 3 hours.
- Garnish & Serve: Once the hash browns are tender and the cheese is melted, sprinkle freshly chopped cilantro on top. Serve hot directly from the slow cooker.
💡 Suggested Toppings
- Sour cream or Greek yogurt
- Diced fresh avocado or guacamole
- Pickled or fresh jalapeño slices
- Sliced green onions