This Crock Pot Taco Casserole is an easy, cheesy, creamy slow cooker dinner made with taco seasoned beef, shredded hash browns and Rotel!.A SIMPLE, FILLING CROCK POT CASSEROLEThis Crock Pot Taco Casserole was inspired by my Crock Pot Taco Hash Brown Casserole that ended up being a huge hit and went viral on some social media platforms. Its similar to this dish, but I tweaked it and made a few changes some of yall had suggested. It is another easy recipe that you can just toss in the Slow Cooker and its full of flavors that the whole family will gobble up!FREQUENTLY ASKED QUESTIONS:Can I make this on the stove instead? Well, I do have a similar version of this recipe that is made on the stove,Taco Potato Skillet, but to make it more like that, youll have to add the sour cream, cheddar cheese and Rotel that we use in this recipe because I didnt use them in the skillet version. How to serve this Taco Casserole? The nice thing about this one is it actually makes a really good scoopable serving on tortilla chips! You could serve this as a casserole all by itself, or stuff it inside a burrito or use it as a topping on a Taco Salad on a big tortilla shell. What to serve with this Slow Cooker Taco Casserole? I feel like this casserole really is a whole meal in one, but, if you want to add a few sides to round it out more, you add a nice, green side salad or some steamed veggies. I like to keep it super simple and quick by using a bagged salad or a bag of those frozen veggies that you can pop in the microwave to bring in some healthy veggies for your family. Can I bring in some heat to this casserole? If you want to add a little heat, get the Rotel with medium to hot heat. You could also add a diced jalapeno with or without seeds to the entire mix before cooking. How long do leftovers last? Once any leftover casserole cools, transfer it to an airtight container and place in the fridge for up to 4 days. Leftovers heat well in the microwave or oven. You can keep them longer by using a freezer safe container or bag and removeingany excess air before freezing. They should last about 3 months in the freezer. Be sure to thaw in the fridge overnight and reheat before serving again. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)ground beef you can swap out the beef for ground chicken or ground turkey for this casserole. Feel free to cook your beef with onions and garlic and season with salt and pepper instead of taco seasoning if you prefer.frozen shredded hash browns You can grab the store brand version if your store makes its own version. It doesnt matter if its name brand or store brands. If you want to use diced potatoes, you can use them, in fact, thats what I use in my Slow Cooker Taco Hash Brown Casserole.taco seasoning packet I think its a good idea to use low sodium where possible if you are sensitive to salt. You can always add salt later if you feel it needs itYou can keep a better control on all of the ingredients by using a Homemade Taco Seasoning too.sour cream if you need other options if you arent a sour cream fan, try to use a 1:1 ratio of Greek yogurt, cream cheese, Mexican Crema or crme fraiche.condensed white cheddar soup if you cant find this option, you can use a can of the regular cheddar soup.shredded Colby Jack cheese Feel free to use your preferred shredded cheese for tacos. I used Colby Jack, but shredded cheddar would be great too.Rotel or you could use your favorite salsa. Just use about the same amount. HOW TO MAKE CROCK POT TACO CASSEROLE:In a large skillet, cook and crumble ground beef until no longer pink and fully cooked. Drain excess grease and put back into skillet. Add 2 Tablespoons taco seasoning to the meat and stir to combine. Turn off heat.Add the shredded hashbrowns to the bottom of the crockpot and spread evenly. Add the cooked ground beef evenly over the top of the hashmbrowns. Add remaining taco seasoning, sour cream, cheddar soup, Rotel and 1 cups Colby Jack shredded cheese. Reserve the cup shredded cheese to add at the end.Stir to fully combine. Cover and cook on low for 4 hours or 2 hours on high, or until the hash browns are fully cooked and looking a little brown around the edges. When you have 15 minutes remaining to cook, sprinkle the remaining cheese over the top and replace the lid to let it melt.Serve immediately topped with your favorite taco toppings (diced tomatoes, jalapenos, sliced black olives, sliced green onions, shredded lettuce, salsa, etc.). This is great to scoop up with tortilla chips too!CRAVING MORE RECIPES?Crock Pot Taco SoupCrock Pot Taco Hash Brown CasseroleCrock Pot Taco Sloppy JoesCrock Pot Beef Enchilada CasseroleCrock Pot Mexican Lasagna PrintCrock Pot Taco CasseroleCourse Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 4 hours hoursTotal Time 4 hours hours 10 minutes minutesServings 8Calories 429kcalAuthor Brandie SkibinskiIngredients1 pound ground beef30 ounce bag frozen shredded hashbrowns1 packet taco seasoning divided use cup sour cream see substitutions in notes10.5 ounce can condensed white cheddar soup2 cups shredded Colby Jack cheese10 ounce can Rotel undrainedInstructionsIn a large skillet, cook and crumble ground beef until no longer pink and fully cooked. Drain excess grease and put back into skillet.Add 2 Tablespoons taco seasoning to the meat and stir to combine. Turn off heat. Add the shredded hashbrowns to the bottom of the crockpot and spread evenly. Add the cooked ground beef evenly over the top of the hashbrowns. Add remaining taco seasoning, sour cream, cheddar soup, Rotel and 1 cups Colby Jack shredded cheese. Reserve the cup shredded cheese to add at the end. Stir to fully combine. Cover and cook on low for 4 hours or 2 hours on high, or until the hashbrowns are fully cooked and looking a little brown around the edges.When you have 15 minutes remaining to cook, sprinkle the remaining cheese over the top and replace the lid to let it melt.Serve immediately topped with your favorite taco toppings (diced tomatoes, jalapenos, sliced black olives, sliced green onions, shredded lettuce, salsa, etc.). This is great to scoop up with tortilla chips too! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.This cooks around 4 hours on low and 2 hours on high in the Slow Cooker. Cooking times will vary.NutritionCalories: 429kcal | Carbohydrates: 25g | Protein: 21g | Fat: 28g | Sodium: 540mg | Fiber: 2g | Sugar: 2g