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.
