TACO CROCK POT HASHBROWN CASSEROLE

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Ground Beef In a skillet over medium heat, cook the ground beef with minced garlic, chopped onion, and taco seasoning mix until the beef is browned and cooked through. Drain excess fat.

Step 2

Combine in Crockpot In the crockpot, combine the cooked ground beef mixture, frozen shredded hashbrowns, drained diced tomatoes and green chiles, cheddar cheese soup, sour cream, and 1 cup of shredded taco-style cheese. Mix everything well until evenly combined. Season with salt and pepper to taste.

Step 3

Cooking Time Cover the crockpot and cook on high for 2 hours or on low for 4 hours. Crockpots can vary, so adjust the cooking time as needed. The casserole is ready when the hashbrowns are tender and the cheese is melted and bubbly.

Step 4

Add Cheese Topping About 15 minutes before serving, sprinkle the remaining 1/2 cup of shredded cheese over the top of the casserole. Cover and let it melt.

Step 5

Serve Once the cheese on top has melted, the casserole is ready to serve. Use a spatula to scoop out portions onto plates.

Step 6

Garnish and Enjoy Garnish the casserole with your choice of toppings such as sliced green onions, diced tomatoes, sliced olives, chopped cilantro, and a dollop of sour cream.

Step 7

ENJOY