Slow Cooker Taco Hashbrowns
The slow cooker version with a taco twist of the most popular recipe on this site!
Servings - 4 servings
Ingredients
- 1 lb. ground beef
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 30 oz. frozen or fresh shredded hash browns
- 2 Tbsp taco seasoning 1 packets worth
- 10 oz. can cream of mushroom soup*
- 1 cup milk
- 1/2 cup beef broth optional for longer cooking
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Salad or fresh veggies side dish
Instructions
- Open the can of cream of mushroom soup.
- In a large skillet, brown the ground beef with the minced onion and garlic powder. Once browned, drain and then add to the base of the slow cooker.
- In the slow cooker base, mix in the shredded hash browns, taco seasoning cream of mushroom soup, and milk (and broth if needed.)
- Cook on high for 2 hours, or low for 4 hours. With 10-20 minutes left in the cooking cycle, add the shredded cheese on top and let melt.
- Season with salt and pepper to taste.
- Prepare the salad or fresh veggies.
- Serve Slow Cooker Taco Hashbrowns with salad or veggies.
Notes
*You can find the homemade cream of mushroom soup by tapping here.
*Please note that if you need to cook longer than 2 hours on high, 4 hours on low, please add 1/2 cup broth before cooking.
*Note: you do not need to thaw the frozen hash browns before slow cooking.