Taco Crock Pot Hashbrown Casserole
A comforting blend of taco flavors and creamy hashbrowns, perfect for weeknight dinners and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 1 bag frozen hashbrowns
- 1 lb ground beef or turkey
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 cups shredded cheese
- 1 cup sour cream
- Salt and pepper to taste
- Optional toppings: green onions, jalapeños, avocado
Instructions
- Brown the ground beef or turkey over medium heat until fully cooked. Drain any excess fat.
- Combine the cooked meat, frozen hashbrowns, black beans, diced tomatoes, taco seasoning, and sour cream in a large bowl. Mix well.
- Transfer the mixture to the crockpot and sprinkle shredded cheese on top.
- Cover and cook on low for 240-360 minutes or on high for 120-180 minutes, until the hashbrowns are cooked through and the cheese is melted.
- Serve hot, garnished with optional toppings.
Notes
Ensure all ingredients are certified gluten-free and check for any hidden gluten.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Find it online: https://www.glutenfreez.com/taco-hashbrown-casserole/