Description
A healthy and easy-to-make taco crock pot hashbrown casserole that combines the flavors of tacos with the comfort of a casserole.
Ingredients
- 1 lb lean ground turkey
- 1 packet taco seasoning
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 package frozen shredded hashbrowns
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped green onions
Instructions
- Brown the ground turkey in a skillet over medium heat.
- Drain excess fat and stir in taco seasoning.
- Add black beans, corn, and diced tomatoes to the skillet. Mix well.
- Layer half of the hashbrowns in the crock pot.
- Spread half of the turkey mixture over the hashbrowns.
- Repeat layers with remaining hashbrowns and turkey mixture.
- Top with shredded cheese.
- Cover and cook on low for 4-5 hours.
- Serve with a dollop of Greek yogurt and chopped green onions.
Notes
- You can substitute ground turkey with ground chicken or beef.
- For extra spice, add jalapeños or hot sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican-American