Sure, here’s a simple recipe for a Crock-Pot Beefy Potato Taco Casserole:
Ingredients:
- 1 pound ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning mix
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) diced tomatoes, undrained
- 1 package (30 ounces) frozen diced potatoes or hash browns
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream, chopped green onions, salsa, or guacamole
Instructions:
- Brown the Ground Beef:
- In a skillet over medium heat, cook the ground beef until it’s browned. Drain any excess fat.
- Sauté Vegetables:
- Add diced onions, bell peppers, and minced garlic to the skillet with the cooked beef. Sauté until the vegetables are tender.
- Season the Beef Mixture:
- Sprinkle the taco seasoning over the beef and vegetable mixture. Stir well to combine.
- Layer in the Crock-Pot:
- In the crock-pot, layer half of the frozen diced potatoes or hash browns at the bottom.
- Add the Beef Mixture:
- Spoon half of the seasoned beef and vegetable mixture over the potatoes.
- Layer Beans and Corn:
- Spread half of the black beans and corn over the beef mixture.
- Repeat Layers:
- Repeat the layers with the remaining potatoes, beef mixture, black beans, and corn.
- Top with Tomatoes:
- Pour the diced tomatoes with their juice over the top.
- Cook in the Crock-Pot:
- Cover the crock-pot and cook on low for 6-8 hours or until the potatoes are tender.
- Add Cheese:
- About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover and let it melt.
- Serve:
- Once the potatoes are tender and the cheese is melted, the casserole is ready to be served. You can add optional toppings like sour cream, chopped green onions, salsa, or guacamole.
Enjoy your Crock-Pot Beefy Potato Taco Casserole!
