Taco Potato Casserole
Directions
- 1Add bag and a half of shredded hash browns to the crock pot.
- 2Add one can of Rotel (or No Tel).
- 3Add one 10.5 oz can of Campbell's cheddar cheese soup.
- 4Add 8 oz of sour cream.
- 5Add one packet of taco seasoning.
- 6Add two cups of mild cheddar cheese.
- 7Add some Tony's seasoning.
- 8Add 2 lbs of ground meat, cooked down with garlic, half a yellow onion, salt, and pepper.
- 9Mix all ingredients directly in the crock pot.
- 10Cook on high for about 2.5 to 3 hours, stirring occasionally.
- 11Add cilantro for garnish after cooking.
Ingredients
- 1.5 bag shredded hash browns
- 1 can Rotel
- 10.5 oz can Campbell's cheddar cheese soup
- 8 oz sour cream
- 1 packet taco seasoning
- 2 cups mild cheddar cheese
- Tony's seasoning
- 2 lbs ground meat
- garlic
- 0.5 yellow onion
- salt
- pepper
- cilantro
Equipment
crock pot
Tips
- Potatoes can be used frozen.
- Mix ingredients directly in the crock pot to avoid dirtying another bowl.
Related recipes
Breakfast Burrito
Mexican · Breakfast
High Protein Cheesy Egg & Beef Breakfast Rolls
Mexican · Breakfast
Chile Relleno Omelette
Mexican · Breakfast
Vegan Breakfast Burritos
Mexican · Breakfast
The BEST flour tortillas
Mexican · Breakfast
Crispy Cheese Sunny Side Eggs
Mexican · Breakfast
Sheet Pan Breakfast Burritos
Mexican · Breakfast
Crispy Potato Egg Cheese Roll
Mexican · Breakfast
Corn Tortillas
Mexican · Breakfast
Tortillas de avena con espinacas
Mexican · Breakfast
Tortillas de harina
Mexican · Breakfast35m
Homemade Tortilla
Mexican · Breakfast