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Juicy Blackstone quesadilla burger with seasoned ground beef, melted cheddar cheese, crispy tortillas, and a creamy burger sauce. A delicious griddle recipe perfect for easy dinners.
1.5 to 2 pounds ground beef (or ground turkey/chicken)
3 tablespoons taco seasoning, divided
1/4 cup water
1 bag (26 oz) frozen shredded hash browns, partially thawed
1 cup salsa
4 cups shredded cheese, divided (sharp cheddar and pepper jack recommended)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
Optional Toppings
Diced tomatoes
Jalapeños
Shredded lettuce
Sliced olives
Extra sour cream
Hot sauce
1.5 to 2 pounds ground beef (or ground turkey/chicken)
3 tablespoons taco seasoning, divided
1/4 cup water
1 bag (26 oz) frozen shredded hash browns, partially thawed
1 cup salsa
4 cups shredded cheese, divided (sharp cheddar and pepper jack recommended)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
Optional Toppings
Diced tomatoes
Jalapeños
Shredded lettuce
Sliced olives
Extra sour cream
Hot sauce
Cook the ground beef:
In a skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Season the meat:
Add 2 tablespoons taco seasoning and 1/4 cup water to the skillet. Stir and simmer for a few minutes until the meat is well coated.
Prepare the casserole mixture:
Add the partially thawed hash browns to the crockpot.
Add the cooked taco meat, salsa, 2 cups shredded cheese, cream of chicken soup, sour cream, and the remaining 1 tablespoon taco seasoning.
Mix well until all ingredients are evenly combined.
Cook the casserole:
Cover and cook on LOW for 4 hours or HIGH for 2–2½ hours.
Add the final cheese layer:
During the last 30 minutes of cooking, sprinkle the remaining 2 cups shredded cheese over the top.
Serve:
Once the cheese is melted and bubbly, serve warm with your favorite taco toppings.
Find it online: http://elladishes.com/crockpot-taco-hash-brown-casserole/