Taco Crock Pot Hashbrown Casserole
Ingredients:
1. 1 lb (450g) ground beef (or ground turkey)
2. 1 packet (1 oz) taco seasoning
3. 1 bag (30 oz) frozen hashbrowns (shredded or diced)
4. 1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
5. 1 can (15 oz) black beans, drained and rinsed
6. 1 cup frozen corn
7. 2 cups shredded cheddar cheese (divided)
8. 1 cup sour cream
9. 1/2 cup milk
10. 1/4 cup chopped green onions (optional, for garnish)
11. 1/4 cup chopped cilantro (optional, for garnish)
12. Tortilla chips (for serving, optional)
Directions:
1. Brown the Meat:
1.1. In a skillet, cook the ground beef or turkey over medium heat until browned. Drain any excess fat.
2. Season the Meat:
2.1. Sprinkle the taco seasoning over the cooked meat and stir well to combine.
3. Layer the Crock Pot:
3.1. In a slow cooker, layer half of the frozen hashbrowns, followed by half of the seasoned meat.
3.2. Add half of the drained tomatoes with green chilies, black beans, corn, and 1 cup of shredded cheddar cheese.
3.3. Repeat the layers with the remaining hashbrowns, meat, tomatoes, beans, corn, and cheese.
4. Mix the Sauce:
4.1. In a bowl, mix together the sour cream and milk until smooth. Pour this mixture over the layers in the crock pot.
5. Cook:
5.1. Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the hashbrowns are tender and the cheese is melted.