The Adventures of Julie and Bella 2025

On today’s episode of Crockpot Sunday, I tried my hand at a delicious Taco Bake I stumbled upon while scrolling through TikTok. The best part? It’s only six ingredients and super easy to throw together! It smelled absolutely heavenly as it cooked, and let me tell you—I couldn’t wait to dig in! Spoiler alert: this recipe is a keeper, and I’ll definitely be making it again.

Here’s my healthier take on this amazing dish (think less sodium and fat but still packed with flavor):

Taco Bake Recipe:

🥔 3 lbs Frozen Shredded Hashbrowns

🦃 2 lbs Ground Turkey (cooked)

🥣 2 cans Healthy Request Cheddar Cheese Soup

🧀1 big bag Mexican Cheese (reduced fat) – use ½ for mixing in and ½ for topping

🧄 2 tbsp Minced Garlic

🌮2 packets Taco Seasoning (I opted for reduced sodium)

Directions:
Cook the ground turkey, then toss all ingredients into the crockpot and mix well. Smooth it out, sprinkle the remaining cheese on top, and set your crockpot on low for five hours. When it’s all done, serve with a dollop of sour cream. 🍛

Not only did it turn out delicious, but it made my kitchen smell amazing all afternoon. I love a recipe that practically cooks itself, leaving time for other things.

Garden Prep:

After getting the Taco Bake going, I spent some time in my garden prepping my latest haul of tomatoes and green peppers for the freezer. I diced them all up and portioned them into bowls to save for those cozy soups and chili sessions I know I’ll want this winter. 🍅🫑 By the end, I had three containers of tomatoes and one of green peppers ready to go! The best part? My garden is still producing, so there’s more where that came from.

All in all, it was a super productive Sunday, filled with good food and garden goodness. Now, I’m ready to relax and enjoy what’s left of the weekend!