Well, howdy there! Let me tell you about this here… uh… taco… crock pot… hashbrown… thingamajig. My grandkid showed me this recipe, said it’s all the rage on that there inter-web thingy. Sounded like a whole lotta fuss to me, but I gotta say, it ain’t half bad. And easy too, even for an old gal like me.
First off, you gotta get yourself some of them hashbrowns. Them shredded taters, you know? Not the fancy kind, just the regular ones. Dump ‘em in a big ol’ bowl. Big enough to stir things around without makin’ a mess, ya hear? Then you get some cheese. Cheddar cheese, the yellow kind. Not that fancy-pants Swiss stuff. Just plain ol’ cheddar. Shred it up, or buy it shredded, whatever tickles your fancy. Toss that in with the taters.
Now comes the secret stuff. You get yourself a can of that creamy soup stuff. You know, the condensed kind. Cream of somethin’-or-other, doesn’t really matter. Chicken, mushroom, celery, whatever’s on sale. Dump that right in. Then you get some sour cream. A whole container. Don’t skimp now, it makes it all creamy and good. And then, a half a cup of melted butter. Just melt it in the microwave, easy peasy. Pour that buttery goodness right on in.
- Hashbrowns – the shredded kind
- Cheddar cheese – gotta be yellow
- Creamy soup – any kind will do
- Sour cream – a whole container, don’t be stingy
- Melted butter – half a cup, makes it all yummy
And then you need some onion. Just chop it up, not too fine, not too big. And some salt. Don’t forget the salt! Everything needs a little salt, you know. And then… the taco part. You gotta get some taco seasoning. You know, the stuff you put in the meat for tacos? Yeah, that stuff. Sprinkle it in. How much? Well, that depends on how much you like that taco flavor. I just sprinkle it ‘til it looks about right.
Now, you mix it all up real good. Get in there with a big spoon and stir it all around. Make sure everything’s coated and mixed up proper. Then you gotta grease your crock pot. You know, that slow cooker thingy? Yeah, grease it up good so nothin’ sticks. Then you pour all that tater-cheese-soup-sour cream-butter-onion-salt-taco stuff right into the crock pot.
And then you just let it cook. Low and slow, that’s the key. Cook it for, oh, I don’t know, four or five hours, maybe longer. Until it’s all bubbly and hot and the cheese is melted and gooey. You can stir it up a couple times if you want, but you don’t have to. It’ll cook just fine all by itself.
And when it’s done… oh honey, it’s good. It’s like a taco, and a casserole, and a hashbrown all rolled into one. You can eat it with a fork, or you can scoop it up with chips. You can put some more sour cream on top, or some salsa, or whatever you like. It’s a real stick-to-your-ribs kind of meal, the kind that fills you up and makes you feel good. My grandkids love it, and even the old man eats it without complainin’ too much.
So there you have it. That’s how you make a… a… whatchamacallit… taco crock pot hashbrown thingy. It ain’t fancy, but it’s good eatin’. And that’s all that matters, right? Now go on and try it yourself. You won’t be sorry.
And one more thing, this here dish, it’s good for any time. You can make it for supper, you can make it for a potluck, you can even make it for breakfast if you’re feelin’ wild. It’s just good, plain and simple. So don’t you go frettin’ about fancy recipes and complicated cookin’. Just throw this stuff together and let the crock pot do its magic. You’ll be eatin’ good in no time.
One last thing I should tell ya, you can add some meat if you like. Ground beef, cooked up and drained, would be real good in this. Or some shredded chicken. Or even some leftover sausage. Just mix it in with everything else before you put it in the crock pot. It’ll make it even heartier and more fillin’. But it’s good without meat too, so don’t worry if you don’t have any on hand. Just make it how you like it, that’s the best way.
Tags: [Taco Casserole, Hashbrown Casserole, Crock Pot Recipe, Easy Dinner, Family Meal, Comfort Food, American Cuisine, Weeknight Dinner]
