CROCK POT TACO POTATO CASSEROLE
This Crock Pot Taco potato Casserole is so good, and so easy to make. One of my favorite comfort meals, this casserole if loaded with hashbrown potatoes, cheese, seasoned ground beef and bacon. You just put it all in the Crock Pot, let it cook, and it comes out delicious. You can serve this for Breakfast, Brunch, or anytime. Make sure you keep this one in your favorites, so you can make it again and again. You can top with sour cream if you prefer that with your tacos, I would leave some chopped green onions aside and place on top of the sour cream. You cold also serve this with tortilla chips eat as a dip.
HERE’S WHAT YOU NEED TO MAKE TACO POTATO CASSEROLE:
- 1 pound of ground Sirloin
- 1 sweet Onion – Chopped
1 teaspoon of Minced Garlic
- 1 package of Taco Seasoning – 1 ounce
- 1 can of Cheddar Cheese Soup – 10.5 ounces
- Frozen Shredded Hash-browns – 30 ounces
- 2 cups of Shredded Monterey Jack – and additional cheese to top
- 1 bunch of Green Onions, washed and chopped – to top
Here’s what you do:
In a medium size skillet, brown the Ground Sirloin until completely done, and no pink is left in the meat. Drain any excess fat from the ground beef and then add chopped onion, and cook until golden brown. Add minced Garlic and cook 2 minutes. In a large bowl, mix the Shredded Hash-browns, Taco Seasoning, Cheddar Cheese Soup, and Shredded cheese. Lightly grease the bottom of a 6 – quart Crock Pot, and then add the Hash-brown mixture to the Crock-pot. Add the Ground Sirloin, and stir together. Cover, and cook on high for 3 hours, stirring occasionally. When Casserole is done, serve topped with Shredded Cheese, and chopped green onions. Enjoy!