taco potato casserole

This hashbrown recipe is a  Mexican dinner style recipe that is packed with flavor!

Slow Cooker Taco Potato Casserole

beef

onion

garlic (minced)

tomatoes

green chilies

sour cream

packet of taco seasoning ((2 tablespoons))

can cheddar cheese soup

frozen shredded hash browns

cheddar cheese

In a large skillet, brown the ground beef with the diced onions and minced garlic over medium high heat.

Drain and add to the crockpot.

Next, add the remaining ingredients to the crockpot, stir to combine, and cook on low for 4-5 hours.

Serve immediately and enjoy!

Taco potato casserole with tender ground beef, black beans, and vegetables cooked in a flavorful homemade taco sauce and topped with a layer of tender sliced potatoes is certain to be your family&#39;s new favorite meal.

Taco Potato Casserole

jalapeño

garlic

15 -oz can diced tomatoes

cumin

oregano

ancho chili flakes (or other)

salt (more

Yields about 1 ¾ - 2 cups sauce

cayenne powder

salt

red bell pepper (diced)

carrot

15 oz can black beans

spinach (roughly chopped)

potato (6-8 ounces)

shredded cheese (cheddar

Preheat oven to 425ºF.

Roughly chop 1 small onion (or half a medium onion), remove the stem from the jalapeño and cut in quarters, and peel 4 cloves of garlic. Add to blender with the diced tomatoes, cumin, oregano, ancho chili flakes, and salt. Blend until smooth and set aside.

In a large skillet over medium-high heat, add the ground beef, along with the ‘taco seasoning’ which includes oregano, cumin, cayenne powder, and salt. Brown on all sides and them remove from skillet and set aside.

In the same skillet, add just a teaspoon of olive oil (or use a touch of oil from the beef), add the diced onions, carrot, and red bell pepper. Sauté about 5 minutes or until fragrant and partially cooked. Add the cooked beef back to the skillet, along with the fresh spinach, and ½ cup of the sauce. Cook for another 1-2 minutes, until the spinach is wilted.

Pour this mixture into a casserole dish and combine with the black beans and half the shredded cheese, along with another 1/2 cup of the sauce.

Mix well, then spread out and cover with about a cup of the remaining sauce. (I usually end up with about ⅓ cup of sauce leftover, which I use for breakfast!)

Meanwhile, using a mandolin or very sharp knife, slice the potato thinly - I recommend thinner than 1/8th inch slices here. If using a knife, be very careful! Arrange the potatoes atop the casserole in your preferred orientation. Sprinkle with a few pinches of salt.

Cover tightly with foil and bake for 25 minutes on 425ºF.

Remove from the oven and remove the foil, then sprinkle with the remaining shredded cheese. The potatoes should be fully cooked. Return to the oven for 10-15 minutes or until cheese has developed some browning.

Remove from the oven and let cool for at least 10-15 minutes. To serve, I recommend cutting through the top layer of potatoes with a knife and then using a large spoon or spatula to serve onto plates. Top with chopped cilantro, and serve with additional toppings such as sour cream, avocado, and lime wedges.

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Slow Cooker Taco Potato Casserole

Taco Potato Casserole

Top 2 taco potato casserole recipes from across the web

The most viewed taco potato casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Slow Cooker Taco Potato Casserole

Taco Potato Casserole

The most viewed taco potato casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine