Have you tried our slow cooker Mexican hamburger hashbrown casserole recipe? It is one of the best hamburger hashbrown casserole recipes I’ve ever had.
Who would have every thought that hashbrowns in the crock pot could be so amazing? Well that was before you met our slow cooker mexican potatoes.
Since you mix the hashbrowns in the crock pot with the hamburger, you get plenty of protein and tons of great Mexican flavors to spice up the potatoes. Plus this recipe has a nice addition of cream cheese which makes it wonderfully creamy.
Serve this tex mex recipe with our ranch pasta salad or layered cobb salad and then finish dinner off with some super amazing homemade fried ice cream (without the frying). Oh man I am getting hungry just thinking about it, make sure you try it!
Ingredients You Need to Make This Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe:
- Ground beef
- Diced onion
- Diced green bell pepper
- Diced red bell pepper
- Stewed tomatoes
- Green chiles
- Taco seasoning mix
- Cream cheese
- Frozen hashbronws
- Shredded sharp cheddar cheese
How To Make This Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe:
When you are dicing up all of the produce, get out your slow cooker and plug it in!
Then you are going to place the hashbrowns, chopped red bell pepper, half of the chopped green bell pepper, half of the diced onion, and 1 cup of the shredded sharp cheddar cheese in a bowl.
Now add 1 tbsp of the taco seasoning mix from the package to the bowl and mix everything together well until the seasoning is well distributed.
Next, get out a pan and turn the heat to medium high and then saute the ground beef, and the rest of the diced onion and green peppers.
Heat it all together until the ground beef is browned and the vegetables are tender.
Now, reduce the heat to medium low and add in the remaining taco seasoning, as well as the green chilies, and stewed tomatoes and mix it all together.
Once that is heated through, add in the cream cheese and stir it all together until the cream cheese is melted.
Now, prepare the slow cooker with nonstick cooking spray to prevent sticking, and then spread half of the hasbrown mixture into the bottom of the slow cooker.
Next, layer half of the beef mixture over top as best you can and then sprinkle half a cup of the remaining cheddar cheese over top.
Top the cheese with the remaining hashbrown mixture, spreading it out as best you can, and then spread the last half of the beef mixture.
Once those layers are set, sprinkle the remaining cheddar cheese on top and turn the slow cooker on the low setting for 4-6 hours.
When it is done cooking (the potatoes are tender) scoop out some of the Mexican casserole and top it off with some of your favorite toppings!
Related Recipe: Looking for more ground beef recipes? Try our Poor Man’s Hamburger Steaks and Mashed Potatoes!
To Make This Hamburger Hashbrown Casserole Recipe You Will Need:
- Slow cooker (THIS is a great one and perfect for bringing to cookouts!)
- Nonstick cooking spray
- Medium pan
Want NEW freezer meals each month?
I need these easy meals!Taco Seasoning From Home
If there is anything you can make from home it is definitely your own taco seasoning. A lot of the time you already have everything you need in your pantry to make your own taco seasoning mix and you didn’t even know it!
Allrecipes has a wonderful and simple taco seasoning recipe that you can use in place of a taco seasoning package. But, if you prefer, grabbing a package at the grocery store is just as good and also simple, but it’s always good to have this recipe if you’re in a pinch!
The Best Toppings For Hashbrown Tex Mex Casserole
While it is hard to go wrong with toppings, here are a few of our favorite toppings to serve with our slow cooker Mexican potatoes.
- Diced tomatoes
- Fresh and ripe avocado
- Salsa
- Guacamole
- Sour cream
- Shredded cheese
- Cilantro
- Diced onion
- Diced jalapeños
- Tajin
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We Have Tasty Hashbrown Recipes that You Must Add to Your Menu for the Week!
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Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe
Ingredients
- 1 pound ground beef
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 14 ounces stewed tomatoes
- 4 ounces green chiles
- 1 ounce taco seasoning mix
- 4 ounces cream cheese
- 16 ounces frozen hashbrowns
- 2 cups shredded sharp cheddar cheese
Instructions
- 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!
Nutrition
Equipment
- Large Mixing Bowl
- Large Skillet
- Slow Cooker
Recipe Details
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xoxo
Dani
www.thatfitnesschic.blogspot.com