SLOW COOKER MEXICAN HASHBROWN CASSEROLE

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Slow Cooker Mexican Hashbrown Casserole image

Number Of Ingredients 10

1 lb ground beef
1 onion, diced
1 medium green pepper, chopped
1 medium red pepper, chopped
1 (14 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies
1 package taco seasoning
4 oz cream cheese
1 (16 oz) package frozen hashbrowns
2 cups shredded sharp cheddar cheese

Steps:

  • Place the hashbrowns in a bowl with half of the chopped red pepper, half of the chopped green pepper, half of the onion, and 1 cup of the cheese. Add 1 tbsp of the taco seasoning mix from the package and toss everything together. Set aside.
  • Saute the ground beef, onions, and reserved peppers in a large non-stick pan over medium high heat until the ground beef is cooked through and the vegetables are soft.
  • Reduce heat to medium low and stir in the remaining taco seasoning, green chilies, and stewed tomatoes.
  • Stir in the cream cheese.
  • Spray your slow cooker with non-stick cooking spray. Spread 1/2 of the hash brown mixture onto the bottom, layer half of the ground beef mixture, a half cup of the remaining cheddar cheese, the second half of the potatoes, the last half of the ground beef, and the last half cup of cheese.
  • Cook on the low setting for 4-6 hours.
  • Top with tomatoes, avacados, salsa, guacamole, sour cream, shredded cheese, and any other toppings you love!

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