Description
A comforting Mexican-inspired casserole filled with ground beef, hashbrowns, cheese, and spices, perfect for gatherings.
Ingredients
Scale
- 1 lb (450g) ground beef (or ground turkey)
- 1 packet (1 oz) taco seasoning
- 1 bag (30 oz) frozen hashbrowns (shredded or diced)
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups shredded cheddar cheese (divided)
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped green onions (optional, for garnish)
- 1/4 cup chopped cilantro (optional, for garnish)
- Tortilla chips (for serving, optional)
Instructions
- Brown the ground beef in a skillet over medium-high heat until cooked through. Drain excess fat.
- Stir in taco seasoning and 1/4 cup of water. Simmer for 2–3 minutes, then remove from heat.
- Spray the crockpot with nonstick spray. Layer frozen hashbrowns on the bottom, followed by the taco-seasoned beef.
- Add diced tomatoes with green chilies, black beans, and frozen corn. Spread evenly.
- Mix sour cream, milk, and 1 cup of shredded cheddar cheese in a bowl. Pour over the layered ingredients.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until hot and bubbly.
- Sprinkle remaining cheese on top about 30 minutes before serving. Cover until melted.
- Garnish with green onions and cilantro. Serve with tortilla chips if desired.
Notes
You can prep the casserole a day ahead by assembling all the layers and refrigerating.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crock Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg