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Slow Cooker Mexican Hamburger Hashbrown Casserole Recipe

This delicious recipe is made with basic pantry staples and can be thrown together in no time! 
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Hamburger hashbrown casserole, Hashbrowns in the crock pot, Slow cooker mexican potatoes, Tex mex hashbrown casserole
Servings: 8
Calories: 303kcal


  • Large Mixing Bowl
  • Large Skillet
  • Slow Cooker


  • 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


  • 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!


Calories: 303kcal | Carbohydrates: 20g | Protein: 22g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 736mg | Potassium: 601mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1300IU | Vitamin C: 44mg | Calcium: 258mg | Iron: 3mg