Slow Cooker Mexican Hashbrown Casserole

Ingredients

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

Preparation

1
Heat a large non-stick skillet over medium-high heat and sauté ground beef with the rest of the onion and green pepper for about 7-9 minutes or until meat is cooked and vegetables are soft.
2
Reduce heat to medium-low then stir in remaining taco seasoning, green chilies, and stewed tomatoes. Stir in cream cheese.
3
Spray slow cooker with non-stick cooking spray. Spread ½ 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.
4
Cook on low for 4-6 hours then serve with your choice of toppings such as tomatoes, avocados, salsa, guacamole, sour cream, shredded cheese, and etc.
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About

This particular recipe for Slow Cooker Mexican Hashbrown Casserole is one of our family favorites.

Added:

Sunday, July 2, 2017 - 7:03pm

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