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Taco Crock Pot Hashbrown Casserole
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Prep Time: 15 minutes | Cooking Time: 4-6 hours | Total Time: 4 hours 15 minutes – 6 hours 15 minutes | Kcal: 350 kcal | Servings: 6-8 servings
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 1 packet taco seasoning
– 1 can (10 ounces) diced tomatoes with green chilies
– 1 can (15 ounces) black beans, drained and rinsed
– 1 can (15 ounces) corn, drained
– 1 can (10.75 ounces) condensed cheddar cheese soup
– 1 cup sour cream
– 1 package (30 ounces) frozen shredded hash browns
– 2 cups shredded cheddar cheese
– Optional toppings: diced tomatoes, sliced green onions, shredded lettuce, sour cream, salsa
Directions:
1. In a large skillet, brown the ground beef and onion over medium heat until meat is cooked thoroughly. Drain any excess grease.
2. Add the taco seasoning, diced tomatoes with green chilies, black beans, and corn to the skillet. Mix well and simmer for 5 minutes.
3. In a separate bowl, combine the condensed cheddar cheese soup and sour cream.
4. In a greased crock pot, layer half of the frozen hash browns. Pour half of the meat mixture on top, followed by half of the cheese soup mixture. Repeat the layers with the remaining hash browns, meat mixture, and cheese soup mixture.
5. Cover the crock pot and cook on low for 4-6 hours or on high for 2-3 hours, until the hash browns are tender.
6. Sprinkle the shredded cheddar cheese on top during the last 30 minutes of cooking.
7. Serve the Taco Crock Pot Hashbrown Casserole with your choice of optional toppings, such as diced tomatoes, sliced green onions, shredded lettuce, sour cream, or salsa.
