Taco hashbrown casserole in the crock pot



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Taco hashbrown casserole in the crock pot is the perfect recipe for busy weeknights or when you want to feed a crowd. This delicious and easy-to-make casserole is packed with flavor, and it’s sure to be a hit with everyone.

The key to making a great taco hashbrown casserole is to start with high-quality ingredients. You will need frozen hashbrowns, ground beef, diced tomatoes, and a variety of seasonings and spices, such as chili powder, cumin, and paprika. To add some extra flavor and texture, you can also add in some diced onions and peppers.

One of the best things about this recipe is that it can be made in a crock pot, which means you can set it and forget it while you go about your day. Simply brown the ground beef in a pan, then add it to the crock pot along with the hashbrowns, diced tomatoes, and seasonings.

Crock Pot Taco Hashbrown Casserole:

This taco hashbrown casserole is a perfect meal for busy weeknights or when you want to feed a crowd. It’s easy to make, and it can be customized to your liking. You can add in your favorite vegetables or toppings to make it even more delicious. The leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and it can be reheated in the microwave or oven.

To make this recipe you will need:

1 lb ground beef
1 onion, diced
1 bell pepper, diced
2 cloves of garlic, minced
2 cups frozen hashbrowns
1 can diced tomatoes
1 cup of water
2 tbsp chili powder
1 tsp cumin
1 tsp paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
Optional toppings: sour cream, jalapenos, avocado

Instructions:

Brown the ground beef in a pan over medium heat. Drain the fat.
Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
In a crock pot, combine the ground beef mixture, hashbrowns, diced tomatoes, water, chili powder, cumin, paprika, salt, and pepper.
Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
Preheat the oven to 375°F.
Remove the lid from the crockpot and sprinkle shredded cheese on top.
Bake the casserole for 10-15 minutes or until cheese is melted and bubbly.
Serve the casserole warm with your favorite toppings.

Nutrition Information (per serving, recipe makes 6 servings):

Calories: 400
Fat: 25g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 550mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 2g
Protein: 22g

Serving:

This recipe makes 6 servings.

Storage:

This casserole can be stored in an airtight container in the refrigerator for up to 3 days.

Leftovers:

Leftovers can be reheated in the microwave or oven. To reheat in the microwave, place the casserole in a microwave-safe dish and heat for 1-2 minutes or until heated through. To reheat in the oven, preheat the oven to 375°F and place the casserole on a baking sheet. Heat for 8-10 minutes or until heated through.

In conclusion, taco hashbrown casserole in the crock pot is a delicious and easy-to-make meal that is perfect for busy weeknights or when you want to feed a crowd. It’s packed with flavor, and it’s sure to be a hit with everyone. With the help of crockpot, you can set it and forget it while you go about your day, and enjoy a warm, comforting meal at the end of the day. So, next time you want to make something delicious, give this recipe a try.





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