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 hashbrowns
- 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
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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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- Pork Chops and Hashbrown Casserole Recipe
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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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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That looks SO GOOD! Slow-cooker recipes are alll the rage these days, so nice to see a new recipe I haven’t tried before 🙂
xoxo
Dani
http://www.thatfitnesschic.blogspot.com
This looks wonderful. Any idea about the nutritional info?
Looks ahhhmazing! Gonna have to try this like tomorrow. Thanks!
made this today – I doubled it, used cheese soup and rotelle instead of the green chilies. Smells great!
Made it again today, threw in a half a bag of spinach (I had doubled the recipe)and a bag of corn w/ the potatoes.
How many servings did you get out of the doubled recipe?
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!
Could you cook it for maybe 2 hours instead of 4?
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.
This looks delicious can’t wait to try this. Just wandering how many this will serve? Thanks so much 🙂
This should serve about 6 to 8 people.
This looks great!Did you serve anything with it as a side?
A few side ideas could be: Fresh Mexicorn.
A layered green salad.
Fresh Fruit salad with a citrus glaze.
Simple Southwest Salad.
Hopefully that is a few ideas that might help! Have a terrific weekend!
Cyd (mom of the Six Sisters)
Hi, this looks so good! Was just wondering if you used the shredded hashbrowns or the southern style (cubed)?
We used the shredded hashbrowns, but either one will work.
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.
In the recipe for “Slow Cooker Mexican Hashbrown Casserole”, are the tomatoes drained before adding to the casserole or is the juice also added?
Don’t drain the liquid from the tomatoes.
This look great, I love Mexican food, could you possibly use salsa instead of the can tomatoes
Salsa will work great in this recipe.
Love your recipes. We try not to eat too much red meat. Would ground chicken or turkey work.
Ground chicken or turkey will work great in this recipe! 🙂
Have it in the crockpot now, doubled the recipe and added a layer of Rotel tomatoes.I have a 7 quart slow cooker and I’ll probably go 8 hours judging by the amount of liquid.Looking for a crust at the edges. Thank You, I’ll keep you posted!!
Instead of cream cheese, could I subsitute cream of mushroom or cream of chicken soup. ?
We haven’t substituted soup in place of the cream cheese, but I’m sure it would be tasty. Let us know how it all works out.
My family loves this recipe. An assed bonus is the leftovers make a delicious omelette or breakfast burrito!
That is so sad to me!!! As a 63yo who raised a family of 6 and now have 8 grandchildren, before frozen food existed, let me assure you – anything frozen can be replaced with REAL fresh food!!! (If you don’t know where frozen came from, please reread.) Where did we go wrong??
Just wanted to say, for anyone who reads this comment and feels bad for asking “sad” questions, sometimes there are preparations done to food before it’s frozen, so it is 100% valid to ask how to go about subbing in fresh ingredients. For example, like the original comment here was pondering, you would indeed want to cook and cool your potatoes before shredding or dicing them, just throwing fresh in willy nilly will likely have not so good results, but it may be someone’s first instinct. We go wrong when we belittle others for asking questions and trying to learn. When dinner is on the line, I’d much rather ask a “stupid” question than ruin my meal!
Can you make this ahead and freeze it?
This is one recipe we have not played with a lot to make as a freezer meal. Looking at the ingredients – most freeze just fine. But we put in a lot of trial and error before giving out the freezer directions. Let us know how it goes if you give it a try.
Should the shredded hashbrowns be thawed
You can add them in frozen.
I am cooking it now. Any updates on the freezing leftovers idea?