October 7, 2020
Who doesn't love a good casserole in the fall season? This one is sure to wow all your party guests or just make it easier on your weekly menu.
1 lb ground pork
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/3 cup water
1 cup half-and-half SAVE $
1 can (4.5 oz) Old El Paso™ chopped green chiles
2 cups shredded Cheddar cheese (8 oz)
1 cup shredded Monterey Jack cheese (4 oz)
5 cups frozen shredded hash brown potatoes, thawed (from 30-oz bag)
1 package (8 oz) cream cheese, cut into 1/2-inch cubes
Chopped tomatoes, sliced green onions, Old El Paso™ salsa, chopped fresh cilantro and sour cream, if desired
Spray 5- to 6-quart oval slow cooker with cooking spray. In 10-inch nonstick skillet, cook pork over medium-high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in taco seasoning mix and water. Cook over medium heat 1 minute, stirring constantly to coat.
In large bowl, beat eggs and half-and-half with whisk. Stir in green chiles, shredded cheeses, hash brown potatoes and seasoned cooked pork. Carefully stir in cream cheese cubes. Transfer mixture to slow cooker.
Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent condensation from dripping during cooking.)
Cook on High heat setting 3 to 3 1/2 hours, rotating insert after 1 1/2 hours. Cook until casserole is set and temperature in center is 165°F. Top with remaining ingredients.
*sourced from pillsbury.com