Description
A savory hashbrown casserole made in a crockpot with taco flavors.
Ingredients
Scale
- 2 lbs frozen hashbrowns
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 2 cups shredded cheese
- 1 packet taco seasoning
- 1 cup sour cream
- 1 cup salsa
- 1/2 cup diced green onions
Instructions
- Layer half of the hashbrowns in the crockpot.
- Mix black beans, corn, cheese, taco seasoning, sour cream, and salsa in a bowl.
- Spread the mixture over the hashbrowns in the crockpot.
- Add the remaining hashbrowns on top.
- Top with more cheese and green onions.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve warm and enjoy.
Notes
- Can substitute chicken for a different protein.
- Top with avocado or jalapeños for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Casserole
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: hashbrown casserole, crockpot, taco