Slow Cooker Mexican Hashbrown Casserole six sisters

Slow Cooker Mexican Hashbrown Casserole

Serves: 8 Prep time: 15 mins Cook time: 5 hours

Ingredients: 1 (16 ounce) package frozen hash browns 1 medium red pepper, chopped 1 medium green pepper, chopped 2 cups shredded sharp cheddar cheese 1 (1 ounce) package taco seasoning, divided 1 pound ground beef 1 medium onion, diced 1 (4 ounce) can chopped green chiles 1 (14 ounce) can stewed tomatoes 4 ounces cream cheese 2 tomatoes, diced (opt. topping) 1 avocado, diced (opt. topping) 1 cup salsa (opt. topping) 1⁄2 cup light sour cream (opt. topping)

Directions: 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 Tablespoon 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 nonstick 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 nonstick 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 on your slow cooker for 4-6 hours. Garnish with toppings and serve. Note: Nutritional facts do not include optional toppings.