Taco Potato Casserole 🌮✨

par

Taco Potato Casserole 🌮✨

Serves: 6-8 | Prep Time: 20 minutes | Cook Time: 4 hours (low) or 2 hours (high)

Ingredients

Main Ingredients

  • 1 lb ground beef: Use lean ground beef for less grease. Substitute with ground turkey or chicken for a lighter option.
  • 1 small onion, diced: Adds flavor depth.
  • 2 cloves garlic, minced: Freshly minced garlic enhances flavor, but 1 tsp garlic powder works in a pinch.
  • 1 (10 oz) can diced tomatoes with green chilies (like Rotel): Brings a tangy, spicy kick.
  • 1/2 cup sour cream: Adds creaminess; Greek yogurt can be substituted.
  • 1 packet taco seasoning: Use store-bought or make your own by combining chili powder, cumin, paprika, garlic powder, onion powder, and salt.
  • 1 (10.5 oz) can cheddar cheese soup: A creamy base; substitute with nacho cheese soup for extra zing.
  • 2 lbs frozen shredded hash browns: Thawed slightly for easier mixing.
  • 2 1/2 cups shredded cheese: A Mexican blend works great, or mix cheddar and Monterey Jack.

Equipment Needed

  • Large skillet for browning meat
  • Crockpot (5-quart or larger)
  • Mixing spoon
  • Cutting board and knife

Step-by-Step Instructions

1. Prepare the Ground Beef Mixture

  1. Heat the Pan: Warm a large skillet over medium-high heat.
  2. Brown the Beef: Add the ground beef and cook, breaking it up with a wooden spoon. Cook until no longer pink, about 5-7 minutes.
  3. Add Aromatics: Stir in the diced onion and minced garlic. Cook for another 2-3 minutes, until the onion becomes translucent and fragrant.
  4. Drain Excess Fat: If using a higher-fat beef, carefully drain any excess grease from the pan to avoid a greasy casserole.

2. Assemble in the Crockpot

  1. Layer the Ingredients:
    • Transfer the beef mixture to the bottom of the crockpot.
    • Add the can of diced tomatoes with green chilies (undrained).
    • Stir in the sour cream, taco seasoning, and cheddar cheese soup. Mix until well combined.
  2. Incorporate the Hash Browns: Add the thawed hash browns and mix gently to evenly coat the potatoes in the creamy taco mixture.
  3. Add the Cheese: Stir in 2 cups of the shredded cheese, reserving 1/2 cup for topping.

3. Cook the Casserole

  1. Set the Crockpot: Cover and cook on:
    • Low for 4 hours, or
    • High for 2 hours.
  2. Check for Doneness: The casserole is ready when heated through and bubbling at the edges.

4. Final Touches

  1. Top with Cheese: Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the casserole during the last 10-15 minutes of cooking. Cover to let it melt.

Serving Suggestions

  • Garnish with fresh toppings like chopped cilantro, green onions, or sliced jalapeños for extra color and flavor.
  • Serve with a dollop of sour cream, guacamole, or salsa on the side.

Storage and Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze portions in freezer-safe containers for up to 3 months.
  • Reheat: Warm in the microwave or oven until heated through. Add extra cheese on top if desired.

Tips and Variations

  1. Vegetarian Option: Swap the ground beef for black beans, pinto beans, or a meat substitute like soy crumbles.
  2. Extra Veggies: Add diced bell peppers, corn, or jalapeños for added texture and flavor.
  3. Crunchy Topping: Add crushed tortilla chips or Fritos on top for a crispy, crunchy finish.
  4. Oven Method: If you don’t have a crockpot, bake in a greased 9×13-inch casserole dish at 375°F (190°C) for 35-40 minutes.

Enjoy this cozy and flavorful casserole that’s perfect for taco lovers! 🌟

Laisser un commentaire