Crock Pot Beef 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:
-In a skillet over medium heat, cook the ground beef until it’s browned. Drain any excess fat.
-Add diced onions, bell peppers, and minced garlic to the skillet with the cooked beef. Sauté until the vegetables are tender.
-Sprinkle the taco seasoning over the beef and vegetable mixture. Stir well to combine.
-In the crock-pot, layer half of the frozen diced potatoes or hash browns at the bottom.
-Spoon half of the seasoned beef and vegetable mixture over the potatoes.
-Spread half of the black beans and corn over the beef mixture.
-Repeat the layers with the remaining potatoes, beef mixture, black beans, and corn.
-Pour the diced tomatoes with their juice over the top.
-Cover the crock-pot and cook on low for 6-8 hours or until the potatoes are tender.
-About 30 minutes before serving, sprinkle shredded cheddar cheese over the top. Cover and let it melt.
-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.
