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.
