Crock Pot Taco Casserole

5 from 3 votes

Crock Pot Taco Casserole combines the hearty flavors of ground beef, beans, corn, and salsa, enhanced with savory taco seasoning and melted cheddar, all effortlessly cooked to perfection in your slow cooker! Make a full, well-rounded dinner packed with flavor in just one pot.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 328kcal

Author: Ryan Allen

Equipment

Ingredients

1 lb ground beef
1 cup yellow onion (diced)
1 (15.25 oz) can whole kernel corn (drained)
1 (15.25 oz) can black beans (drained and rinsed)
1 (16 oz) jar salsa (I used Pace Picante)
1 (15.25 oz) can diced tomatoes (drained)
1 (1 oz) packet of taco seasoning
3 tsp garlic (minced)
20 oz frozen shredded hashbrowns
2 cup cheddar cheese Shredded and divided)

Instructions

In a large skillet over medium-high heat. Cook ground beef until completely brown. It takes about 6-7 minutes. Drain and add to a 6-quart crock pot.
Add onion, corn, black beans, salsa, diced, tomatoes, taco seasoning, garlic, hashbrowns, and 1½ cups of cheese. Mix until well combined.
Cover and cook on high for 3-4 hours or low for 5-6 hours.
Sprinkle the remaining cheddar cheese over the top and continue to cook for 15 minutes.
Serve with your favorite toppings, and enjoy!

Notes

You can substitute fresh potatoes for frozen hashbrowns. Simply make sure to peel, shred, or finely dice them, and partially cook them to align with the cooking time of the other ingredients in the crock pot.
Enhance your dish with an array of toppings like sour cream, green onions, freshly chopped cilantro, lettuce, diced tomatoes, salsa, or slices of avocado to add a fresh and personalized touch.

Nutrition