Cheesy Taco Hashbrown Casserole”? Here’s the recipe:
Ingredients:
- 1 lb ground beef or turkey
- Taco seasoning (store-bought or homemade)
- 1 26 oz bag of frozen hashbrowns
- 2 cups shredded Mexican cheese blend
- 1 can (10.75 oz) Fiesta cheese soup
- Optional toppings: sour cream, jarred diced jalapeños
Instructions:
- In a skillet, brown the ground beef or turkey over medium heat, breaking it up into crumbles as it cooks. Season it with taco seasoning according to your preference. Once cooked through, remove from heat and set aside.
- In a large mixing bowl, combine the cooked taco meat, frozen hashbrowns, shredded Mexican cheese blend, and the can of Fiesta cheese soup. Mix well until all ingredients are evenly distributed.
- Grease the inside of a slow cooker with cooking spray or a light coating of oil.
- Transfer the mixture from the bowl into the greased slow cooker, spreading it out evenly.
- Cover the slow cooker with its lid and cook on low for 4 hours or on high for 2 hours, until the hashbrowns are tender and the cheese is melted and bubbly.
- Once cooked, serve the Cheesy Taco Hashbrown Casserole hot, optionally topping each serving with sour cream and jarred diced jalapeños for an extra kick.
Enjoy your kid-approved meal!
