Sensational! Fixed this up the other night and my hubby finished it off by the next day!
Are you ready to elevate your culinary experience with a dish that combines the convenience of a slow cooker and the bold flavors of Mexican tacos? The Slow Cooker Mexican Taco Casserole is a delightful fusion that promises to tantalize your taste buds. This article will guide you through the ingredients, directions, and the gastronomic journey of creating this mouthwatering masterpiece.
ADVERTISEMENT
Ingredients:
| Ingredients | Quantity |
|---|---|
| Baby Yellow Potatoes | 2 lbs. |
| Olive Oil | 2 tbsp. |
| Garlic (minced) | 2 cloves |
| Dried Thyme | 1 tsp. |
| Dried Rosemary | 1 tsp. |
| Dried Oregano | 1 tsp. |
| Salt | 1/2 tsp. |
| Black Pepper | 1/4 tsp. |
| Grated Parmesan Cheese | 1/2 cup |
| Chopped Fresh Parsley (Optional for garnish) | 2 tbsp. |
Instructions:
- Prepare the Potatoes: Cut the baby yellow potatoes into halves or quarters and place them in the slow cooker.
- Create Herb Infusion: In a small bowl, mix olive oil, minced garlic, dried thyme, rosemary, oregano, salt, and pepper.
- Coat Potatoes: Drizzle the oil and herb mixture over the potatoes in the slow cooker, ensuring each potato is well-coated.
- Slow Cook: Cover and cook on high for 2-3 hours or low for 4-6 hours, stirring occasionally.
- Cheesy Finish: Once the potatoes are tender, sprinkle with grated Parmesan cheese, stir until the cheese melts, and coats the potatoes evenly.
- Garnish and Serve: Serve hot, garnished with chopped parsley if desired. Enjoy the simplicity and exquisite flavor of these Slow Cooker Garlic Parmesan Potatoes.
