Slow Cooker Mexican Hashbrown Casserole

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!

Serves: 8

Slow Cooker Mexican Hashbrown Casserole

20 minPrep Time

4 hrCook Time

4 hr, 20 Total Time

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  • 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


  1. 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.
  2. 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.
  3. Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
  4. Stir in the cream cheese.
  5. 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.
  6. Cook on the low setting for 4-6 hours.
  7. Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!



167 cal


11 g


3 g


13 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
 Recipe from The Kitchen Witch
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28 Responses to “Slow Cooker Mexican Hashbrown Casserole”

    • Patty Hufford
      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!
  1. Peter Siganoff
    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!!

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