Taco Hash Brown Casserole

 

This is my favorite Crock-Pot recipe. For a time, it was my only Crock-Pot recipe. I came to Crock-Pot cooking late in life. It was my husband’s specialty. I cooked and baked everything else.

 

Then came the season when I was craving this casserole and he kept making excuses. Anybody know what I’m talking about? So one day I just went into the kitchen and got it done. It tasted just like the one he made so I was hooked! But, many recipes later, this is still my favorite.

 

I did learn from my husband to ALWAYS use a plastic slow cooker liner in the Crock-Pot. And, yes, that’s the brand of slow cooker that we use. The liner makes cleanup quick and easy.

 

I get my ground beef at Wal-Mart. It’s 97 percent fat free. We’ve reached the age where that sort of thing matters.

 

I also use powdered garlic. It’s by McCormick. Just ¼ teaspoon per garlic and it’s so much easier than doing it the old-fashioned way. I’m all about easy and quick. I also use McCormick taco seasoning packets.

 

The Cheddar Cheese soup is by Campbell’s. The shredded hash browns are Wal-Mart’s Great Value brand. No need to thaw unless it's necessary to break the hash browns up so you can stir them into the other ingredients.

 

The shredded cheddar cheese – also a Wal-Mart brand – is a staple at our house.

 

I hope you enjoy this as much as we do. It’s quick, easy and yummy!

 

 

Taco Hash Brown Casserole

in the Crock-Pot

 

1 lb. ground beef

2 cloves garlic

1 taco seasoning packet (1 oz.)

1 can cheddar cheese soup (10.5 oz.)

1 bag frozen shredded hash browns (26 oz.)

2 cups shredded cheddar cheese

 

Brown the ground beef. Drain.

 

In a large bowl, mix ground beef with garlic, taco seasoning, cheddar cheese soup, frozen hash browns and 1 cup of the shredded cheese. Stir together and pour into the Crock-pot. Smooth until it’s evenly distributed. Sprinkle remaining shredded cheese on top.

 

Cook on HIGH for 2 hours.

 

Makes 4 generous servings.

Sausage Gravy

A Southern favorite, this recipe for sausage gravy pairs well with homemade biscuits. Just pop the biscuits in the oven, then make the gravy while they bake.

Serve as a breakfast side or as a meal.

 Sausage Gravy

1/4 cup plus 1/8 cup all-purpose flour

1 lb. bulk pork sausage

salt and pepper to taste

3 cups milk

biscuits

Brown the sausage and drain off any grease. Add salt and pepper to taste. Add flour and stir.

Slowly add the milk, stirring constantly until the gravy has thickened. This can take 10 minutes or so. Do not overcook.

Pour gravy over warm biscuits and serve.

Biscuits

 I have been searching for years to find a really good homemade biscuit recipe. I have tried more recipes than I care to admit. Some were okay. Some were destined for the garbage.

Then one day I combined ingredients from two different recipes and I was thrilled. The only challenge? I didn't write down exactly what I did.

So I did it again -- writing it all down as I went. This is that recipe. How many biscuits you get depends on the thickness of the dough. Plan for about 9-10. Pair the biscuits with sausage gravy or a homecooked Southern meal and you've got a winner.

               Biscuits

2 cups self-rising flour

1 cup buttermilk

1 teaspoon sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

6 tablespoons Crisco shortening

Preheat oven to 450 degrees.

Sift flour. Add baking power, baking soda and sugar. Stir. Cut in the shortening using a pastry cutter. Add buttermilk, stirring just until moistened.

Pour batter onto a well-floured cloth. Knead sparingly, until coated. Roll out thickly (3/4-1 inch thick) and cut with a biscuit cutter. 

Place in a well-greased cast iron skillet. I use shortening to grease the skillet. Bake 10-15 minutes or until lightly browned on top.

Serve.