Description
A hearty and comforting slow cooker casserole made with seasoned ground beef, tender hashbrowns, eggs, and creamy cheddar cheese soup. This easy, family-friendly dish is perfect for busy weeknights and delivers bold taco flavor in every bite.
Ingredients
1 pound ground beef
1 small onion, chopped
4 cups frozen diced potatoes (hashbrowns)
2 tablespoons taco seasoning blend
1 teaspoon black pepper
6 large eggs
1 (10.5-ounce) can condensed cheddar cheese soup
Instructions
- In a large skillet over medium to medium-high heat, cook the ground beef and chopped onion, breaking the meat apart with a wooden spoon, until the beef is no longer pink and the onions are tender.
- Drain excess grease and transfer the beef mixture to a large mixing bowl.
- Add the frozen diced potatoes, taco seasoning blend, and black pepper. Stir until well combined.
- Spray the inside of a slow cooker with cooking spray and spoon the meat and potato mixture into the slow cooker.
- In a medium bowl, whisk together the eggs and condensed cheddar cheese soup until smooth.
- Pour the egg mixture over the beef mixture in the slow cooker and stir gently to evenly incorporate.
- Cover and cook on high for about 2 hours, or until the eggs are fully set and the casserole is cooked through.
- Serve warm.
Notes
You can substitute ground turkey or chicken for a lighter option.
Add diced jalapeños or crushed red pepper flakes for extra heat.
Stir in shredded cheddar or Monterey Jack for an extra cheesy casserole.
Frozen potatoes can be added directly without thawing.
Cook on low for 3–4 hours if preferred.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 419
- Sugar: 3g
- Sodium: 980mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 255mg
