Hey there!  Happy Monday.  I know it’s been a while, but Make It Monday is BACK!  This week’s recipe is Taco Hashbrown Casserole.

Honestly, I was in a bind and knew I needed to find something to make.  I always go with super easy anyway, but I really wanted something NOT complicated at all.  (It was that kind of weekend, ya know what I mean?)

I stumbled onto this Taco Hashbrown Casserole on Pinterest.  It IS a crockpot meal… BUT, you do have to brown and season your meat before mixing it into the crockpot.


  • 1 pound of ground meat (as usual, I went with turkey)
  • 1 can of cheddar cheese soup
  • Taco Seasoning
  • 1 cup (or more) of shredded cheese – I used regular shredded cheddar, but the taco blend would’ve been great too
  • 1 bag of shredded hashbrowns (the one I got from Walmart was 26 ounces)

How To:

  • Brown your meat, and drain the grease
  • Season with a taco seasoning packet, or your own homemade blend (which I did)
  • Add water as directed on taco seasoning packet, or until well moistened
  • Pour in the can of cheddar cheese soup, and stir
  • Mix in half of the cheese
  • Mix in the hashbrowns
  • Spread into a greased crock pot
  • Top with remaining cheese
  • Set to cook on low for 4-5 hours or high for 2-2.5 hours (I chose high)

Overall, it was pretty easy, except I’d prefer to only use ONE dish (less to clean up, am I right?). Upon the taste test, I will say it needed WAY more seasoning.  Since I didn’t use an actual taco seasoning packet, I probably didn’t add enough seasoning considering the amount of ingredients.  The potatoes probably needed a little additional seasoning too- like salt or something.

Definitely a few tweaks I’d make to this one in the future.  I did add some hot sauce and salt when I prepped my lunch for today.  It was definitely better that way!

Pictures of the process!