Main Dish, Mexican Food, Slow Cooker

Slow Cooker Mexican Hashbrown Casserole

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Do you ever have those days where you are not sure what to make for dinner and you don’t really feel like running to the grocery store? I am a late-night grocery store shopper so that I can shop alone without kids and I will avoid shopping in the day at all costs! Grocery stores and my 3-year-old are not a good combo!
On days like that, I love finding recipes that can be made with items I have in my pantry. This recipe is made with basic pantry staples and can be thrown together in no time! It was also a big hit with my kids, which makes it an instant winner in my book!

Slow Cooker Mexican Hashbrown Casserole
1 lb ground beef
1 onion, diced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 (14 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies
1 package taco seasoning
4 oz cream cheese
1 (16 oz) package frozen hashbrowns
2 cups shredded sharp cheddar cheese

Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
Stir in the cream cheese.
Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
Cook on the low setting for 4-6 hours.
Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!

Recipe from The Kitchen Witch

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  1. Lisa says

    AWESOME! Have made it twice this week. I changed the stewed tomatoes to a can of tomato sauce and also added corn as a layer on top of the ground beef. Everyone raved about it!

    • Cyd says

      You just want to be sure everything is heated through and cooked well. You could possible cook it on high for part of the time and then switch over to low. Just watch it closely.

  2. Denise says

    Hi, this looks so good! Was just wondering if you used the shredded hashbrowns or the southern style (cubed)?

  3. says

    How would you take fresh potatoes and use them as a frozen hash brown substitute? Nuke, cool, shred? (I prefer to do these things myself.) Thanks for your help and a good recipe.

  4. Angie says

    This look great, I love Mexican food, could you possibly use salsa instead of the can tomatoes

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