Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 package (30 oz) frozen hashbrowns
- 1 can (10 oz) diced tomatoes and green chiles, drained
- 1 can (10.75 oz) condensed cheddar cheese soup
- 1 cup sour cream
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- Salt and pepper, to taste
- Optional toppings: sliced green onions, chopped fresh cilantro, diced avocado, sour cream, salsa
Instructions:
- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until no longer pink. Drain any excess fat. Add the taco seasoning mix, chopped onion, and minced garlic. Cook until the onion is soft and translucent. Remove from heat and set aside.
- In a large mixing bowl, combine the cooked taco-seasoned beef mixture, frozen hashbrowns, drained diced tomatoes and green chiles, condensed cheddar cheese soup, sour cream, and 1 cup of shredded cheese. Mix well until all ingredients are evenly combined. Season with salt and pepper to taste.
- Grease the inside of your crock pot with non-stick cooking spray. Transfer the mixture into the crock pot, spreading it out evenly.
- Cover and cook on high for 2 hours or on low for 4 hours.
- About 15 minutes before serving, sprinkle the remaining 1/2 cup of shredded cheese over the top of the casserole. Cover and let it melt.
- Once the cheese is melted and the casserole is hot and bubbly, it’s ready to serve.
- Serve hot, garnished with your favorite toppings such as sliced green onions, chopped fresh cilantro, diced avocado, sour cream, and salsa.
Enjoy your delicious and comforting Taco Hashbrown Casserole! 🌮🥔
Q1: Can I use fresh potatoes instead of frozen hashbrowns? A1: Yes, you can use fresh potatoes, but make sure to shred them finely to ensure even cooking. Using pre-packaged frozen hashbrowns saves time and effort, but fresh potatoes work too.
Q2: Can I prepare this recipe in advance and refrigerate it before cooking? A2: Yes, you can prepare the casserole a day in advance and refrigerate it in the crock pot insert. When you’re ready to cook, simply place the insert into the slow cooker and follow the cooking instructions.
Q3: Can I substitute ground turkey or chicken for the ground beef? A3: Absolutely! Ground turkey or chicken can be used as a leaner alternative to beef. The flavors will still be delicious.
Q4: Can I freeze leftovers of this casserole? A4: Yes, you can freeze leftovers in an airtight container for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and reheat in the oven or microwave until hot.
Q5: What can I serve with this Taco Hashbrown Casserole? A5: This casserole is a complete meal on its own, but you can serve it with a side salad, steamed vegetables, or a refreshing fruit salsa for a well-balanced dinner.
Q6: Can I double the recipe for a larger crowd? A6: Yes, you can double the ingredients to make a larger batch. Make sure your slow cooker is large enough to accommodate the increased quantity, and adjust the cooking time accordingly, as larger batches might need a bit more time to cook through.
Q7: Can I omit the cheddar cheese soup or use a different type of soup? A7: Yes, you can omit the cheddar cheese soup if you prefer. You can substitute it with cream of mushroom or cream of chicken soup for a slightly different flavor.
Q8: Can I use plain yogurt instead of sour cream? A8: Yes, plain yogurt can be used as a substitute for sour cream. It will provide a similar creamy texture with a slightly tangy flavor.
Enjoy making your Taco Hashbrown Casserole! If you have any more questions, feel free to ask. Happy cooking!
