Aunt Kathy's Mexican Hash Brown Casserole

My Aunt Kathy used to make a version of this for us kids because it feeds a small army, (two adults and five growing children) and it is not an expensive meal. Also, its heavy on the vegetables, but no one seems to mind. Serve this with the toppings, a side of refried or black beans, and some tortilla chips. Also goes good with the Sangria recipe. Enjoy!

Mexican Hash Brown Casserole

½ of a 1 pound bag of frozen shredded or chopped hash brown potatoes

1 8 oz. can of diced or pureed tomatoes

1 pound of lean ground beef

2 c. of Mexican 4 cheese blend of finely shredded cheese (or just cheddar cheese) divided

1 c. of frozen or fresh corn

1 c. of chopped peppers, I mix jalapeño and green pepper

1 c. of chopped zucchini

1 medium onion chopped

Mexican Spice Blend Mix:

2 tbsp. powdered garlic

2 tbsp. dried onions

½ tsp. ground cumin

3 tsp. chili powder

½ tsp. of cayenne pepper

½ tsp. sea salt

If you have a package of taco seasoning mix that works, but it has a lot more salt. 

Topping suggestions:

Shredded lettuce

Chopped tomatoes

Chopped green onions

Sliced black olives

Sour cream

Salsa

Brown ground beef and drain. Mix spices, add vegetables, tomatoes and spices to the crockpot.  Stir in hash browns, browned hamburger, and 1 cup of cheese. 

Cook on low for six hours.  Turn off ten minutes before serving, and top with the remaining cheese. 

Serve with suggested toppings. 

Crockpot Sauce

Sauce is incredibly important in an Italian household.  If you cannot make a good sauce, there is no way you can marry Italian. I make a pretty good sauce from scratch but during the Winter when good tomatoes are scarce I cook it in the crockpot and start with canned tomatoes.  "Gasp!" Italian women everywhere are shouting "Blasphemy!" as I write this, but it tastes pretty good and is moderately healthy.

Andrea's Crockpot Sauce

1 large can crushed tomatoes 28 ozs.
1 large can diced tomatoes 28 ozs.
1 large can tomato paste 15 ozs.
1 cup sliced mushrooms
1 cup chopped onions
1 cup chopped green peppers
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/4 cup chopped fresh oregano
3 cloves of garlic chopped fine.


If you can't get fresh parsley, oregano, and basil at your grocers try using the dried, two tablespoons each.  It's not as good, but it will suffice.  Put this in the crockpot and cook on low for at least 6 hours, 8 is better.

Enjoy over your favorite pasta, I like the pasta with vegetables in it.

Posting Recipes

I'm a Grandmother, Mother, Sister, Aunt, and Niece, so you know I have food stories to tell.  Today I think I'll start with Andrea's Sangria.

Sangria for me takes me to Tarpon Springs, Florida.  My oldest daughter lived there for awhile and I visited once and fell in love with the Greek community and their focus on sponge diving.  While there I went to little restaurant called Mama's with my Aunt.  The two of us enjoyed pitchers of sangria while listening to the fisherman speak Greek and watching the boats come into port.  It was so much fun! So of course, I had to try and recreate my sangria moment.  

Andrea's Sangria

1/2 c. Cognac

3 c. Red or white wine

2 c. Fruit juice

1 sliced orange, lime, and lemon

1/2 c. Sliced strawberries

Put most of the fruit in the bottom of the pitcher. Save a little to garnish the glasses.

Pour cognac over the fruit let set for up to one day. Pour three cups of wine into the pitcher along with two cups of fruit juice. I like orange, pineapple and mango fruit juice, tastes more tropical. Refrigerate.

When ready to serve put a slice of lemon on the bottom of the glass, put in some ice add a slice of orange add more ice and put a slice of lime on the edge of the glass. Pour in sangria and enjoy!